Chocolate Pecan Biscotti

Chocolate Pecan Biscotti

Gift-giving is a huge part of Christmas. Why not share some coffee and homemade biscotti with your friends this Christmas. I have 2 recipes for Biscotti (Cappuccino Biscotti & Chocolate Pecan Biscotti) that are delicious and are also low-fat.

Chocolate Pecan Biscotti

1/2 cup semisweet chocolate chips
1 cup firmly packed light brown sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup pecans, chopped and toasted

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
In a food processor or nut chopper, process chocolate chips until finely ground. Add brown sugar and process together. Set aside.
Sift together flour, cocoa, instant coffee granules, baking soda, and salt. Set aside.
Beat eggs and vanilla with an electric mixer about 30 seconds. On low speed, mix in the chocolate/sugar mixture and the flour mixture until a stiff dough forms, adding the pecans about halfway through mixing.
Divide the dough in half. Form each half into a log about 12 inches long. You may need to need the dough a little to get it to hold together. Place the logs on the prepared baking sheet, spacing about 3 inches apart. Bake until almost firm to the touch, about 35-40 minutes. Remove from the oven, place on a wire rack, and let cool for 10 minutes. Using a serrated knife, cut the dough into 3/4-inch slices on the diagonal. Arrange the slices, cut side down, on the baking sheet. Bake for 15 minutes. Turn slices over and bake for about 15 minutes longer, until crisp and dry. Remove from oven and let cool on wire rack.

Note: To toast pecans, bake at 350 degrees for about 12 minutes. Roll almonds in a clean towel and allow to steam for 5 minutes. Let cool.

Recipe adapted from:

Note: Makes a great presentation when dipped in white dipping chocolate. Simply melt dipping chocolate and dip the end of the bar in the chocolate.

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  1. Biscotti Tip: I made this recipe, making only 1 long roll per making (instead of 2) before baking it and it made larger pieces of biscotti that were just like what you buy at Starbucks! I had to cook it about 5 minutes longer to account for the size.