Fantastic Double Chocolate Pecan Biscotti Recipes

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DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

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.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI



Fantastic Double Chocolate-Pecan Biscotti image

Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 30 biscotti

Number Of Ingredients 11

2 cups flour
1/2 cup unsweetened cocoa powder (sifted)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, softened
2 tablespoons butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cups chopped pecans
1 cup semisweet mini chocolate chips
confectioners' sugar, for rolling

Steps:

  • Set oven to 350 degrees.
  • Butter and flour a large baking/cookie sheet.
  • In a small bowl whisk together flour, cocoa powder, baking soda and salt.
  • In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
  • Add in eggs and beat until well combined.
  • Stir in flour mixture to form a stiff dough.
  • Stir in chopped pecans and mini chocolate chips; mix to combine.
  • Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
  • On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
  • Sprinkle with confectioners sugar.
  • Bake logs for 35 minutes or until slightly firm to the touch.
  • Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
  • Cut the logs diagonally into about 3/4-inch slices.
  • Place back on the baking sheet.
  • Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
  • Cool on a rack.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI



Double Chocolate, Orange and Hazelnut Biscotti image

Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/4 cup whole hazelnuts, toasted and skins removed
1 large egg, room temperature
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
2 teaspoons grated orange zest
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

CHOCOLATE PECAN BISCOTTI



Chocolate Pecan Biscotti image

These are my current favorite biscotti!

Provided by Kathy

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 5h

Yield 50

Number Of Ingredients 14

1 tablespoon active dry yeast
1 tablespoon instant coffee granules
¼ cup unsweetened cocoa powder
3 cups all-purpose flour
⅓ cup white sugar
½ cup ricotta cheese
¼ cup unsalted butter
2 eggs
⅓ cup milk, scalded and cooled
¼ cup chocolate hazelnut spread
½ cup chopped pecans
½ cup semisweet chocolate chips
¾ cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
  • Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
  • When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 6.7 mg, Sugar 5.6 g

PECAN-CRANBERRY BISCOTTI



Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Steps:

  • Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
  • In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
  • Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
  • On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

DOUBLE-CHOCOLATE BISCOTTI



Double-Chocolate Biscotti image

Provided by Renee Werbin

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Pecan     Party     Bon Appétit     Atlanta     Georgia

Yield Makes about 26

Number Of Ingredients 10

Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup chocolate syrup (such as Hershey's)
2 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup miniature semisweet chocolate chips (about 6 ounces)
1 cup chopped pecans

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.

DOUBLE CHOCOLATE WALNUT BISCOTTI



Double Chocolate Walnut Biscotti image

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Walnut     Winter     Gourmet     Small Plates

Yield Makes about 30 biscotti

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350°F. and butter and flour a large baking sheet.
  • In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
  • On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
  • On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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Top Asked Questions

How to make chocolate pecan biscotti?
Save some for yourself, because these Chocolate-Pecan Biscotti taste great with an afternoon cup of coffee. Start by blending softened butter and sugar until creamy, then add eggs and vanilla. Stir dry ingredients together and gradually blend into the butter mixture, then add chopped nuts.
How to bake double chocolate biscotti?
Double Chocolate Biscotti. Ingredients. Instructions. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes.
How do you make cookie dough with pecans?
In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips. On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.
How long does it take to bake pecans and biscuits?
Yield: about 60 biscotti. Toast pecans by placing them in a single layer on an ungreased pan and baking them in a preheated 350°F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown.

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