Fantastic Double Chocolate Pecan Biscotti Recipes

DOUBLE CHOCOLATE PECAN BISCOTTI

Steps:

• Pre-heat oven to 350F and line a large baking sheet with parchment paper.
• In a large bowl, cream together the butter, oil and sugar using an electric whisk.
• Add the eggs and vanilla and whisk until fluffy and pale (1 min).
• Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine.
• Then fold in the toasted nuts and chocolate chips.
• Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high.
• Place each log on to the prepared baking sheet several inches apart.

CHOCOLATE PECAN BISCOTTI

Steps:

• Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl add the flour, cocoa powder, baking powder, and salt; whisk well to combine and set aside. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and sugar on medium speed until combined; about 1 minute. Add in the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add in the flour mixture, mixing until just combined. Add pecans and mini chocolate chips and mix until combined. Be sure not to over mix here!
• Lightly flour a clean work surface. Scrape the dough out onto the prepared work space (it will be very sticky!) and gather it into a ball. Press the ball into a round, flat disk, then divide the dough in half. Shape each half into a 12-inch log, adding a little bit more flour if needed. Place the logs, 4 inches apart, on prepared baking sheet. Using the palm of your hand, gently press down on the logs and flatten them until they're about 2 inches wide. Brush the top of each log with a little egg wash and sprinkle with sugar. Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the top is firm, shiny, and springs back when lightly touched. Place the baking sheet on a wire rack and cool for 25 minutes. In the meantime, reduce the oven temperature to 250 degrees (F).
• Once the 25 minutes are up, gently slide a metal spatula under each log to help loosen it from the parchment paper. Transfer the logs to a large cutting board. Using a serrated knife, slice the logs into diagonal 3/4 inch slices. Arrange the slices back on the parchment paper lined baking sheet, placing them cut side down and 1 inch apart. Bake for 25 minutes, or until dry and firm. Transfer the biscotti to a wire rack. Cool completely before dipping in chocolate.
• In a small bowl combine the egg and water; beat well. Follow instructions above.
• Place the chopped chocolate in a medium-sized microwave safe bowl. Melt the chocolate in the microwave, on low power, in 15 second increments, stirring after each increment, until completely melted; whisk smooth. If you do not own a microwave, you may do the previous step on the stove top using a double boiler. Once cooled, carefully dip one side of a biscotti into the melted chocolate, allowing excess chocolate to drip back into the bowl before immediately sprinkling it with pecan bits and placing it back on the parchment paper lined baking sheet. Repeat with all biscotti cookies. Once all cookies have been dipped, place the baking sheet in the fridge for 30 to 45 minutes, or until the chocolate has set.

DOUBLE CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350 deg.
• Butter and flour large baking sheet.
• In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
• On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
• Bake logs for 20 - 25 minutes or until slightly firm to the touch.
• Cool biscotti for 5 minutes.
• On a cutting board, cut biscotti diagonally into 3/4 inch slices.
• Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
• Cool biscotti on a rack.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

DOUBLE-CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
• Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
• Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.

ORANGE-PECAN BISCOTTI

Steps:

• Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
• Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
• Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
• Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
• Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
• Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.

(CHOCOLATE) CHERRY PECAN BISCOTTI

Steps:

• Combine all ingredients together.
• Make into a 1/2 inch thick loaf on a wax paper.
• Place wax paper on a cookie sheet.
• Bake for 45 minutes on 300°F.
• Cut loaf into pieces.
• Bake 12 minutes on each flat side.
• Brush top of biscotti with extra almond flavoring.
• Serve.

BUTTER PECAN BISCOTTI

Steps:

• Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
• Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
• Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
• Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
• Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
• Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.