Biscotti has been one of our favorites to pair up with coffee. Ralph and I take our coffee without sugar. He prefers his black, I like mine with a creamer. The only way I can drink mine bland is so I can pair it up with a nice sugary treat. And this is were bisccotti is perfect.
Biscotti are twice-baked, dry, crunchy biscuits . They are great for dipping in your coffee.
Web sources say that it originated in Prato, Italy and typically made with flour, eggs, sugar, almond and pine nuts. On of our favorite local Italian restaurants, Pane e Vino, is a favorite to visit to get these paired with a hot cup of cappuccino. We also buy them in bulk at a local wholesale membership club.
I remember Erin preparing it after she came home from Italy but I have never tried to do it it myself until now. I thought it was difficult to do. I was wrong. It is very easy to make. This recipe adapted from Southern Living Magazine is so simple. The best part is, it is really fail proof. I didn’t have unsalted butter so I used salted butter. It called for softened butter so I place hard butter in the microwave for a few seconds. Well, it melted some of it.
If you can find toasted pecans already, you can use it directly. I didn’t have any so I toasted them and chopped them to use in the recipe. They were perfect for his recipe adding just the perfect crunch. This is where you can have fun trying what other add ins to use. You can use as 1 1/2 – 1 3/4 cup of your favorites. It could be pine, hazelnuts or almonds. You can add chocolate chips, as well.
The size of each biscotti in the recipe was perfect to put in a cookie tin for presents. They came to about 3-4 inches. I would like to try not cutting the dough in half and just form it longer and shape the log 5 inches wide to make larger slices will kick this up a notch.
Chococolate-Pecan Biscotti Thins
- Stand Mixer
- ½ cup unsalted butter, softened if using, salted butter, omit salt
- 1¼ cups granulated sugar
- 2 each eggs large
- ½ cup unsweetened cocoa
- 1½ tsp baking powder
- ½ tsp salt skip if using salted butter
- 1 cup toasted pecans
- Preheat oven 350°F
- Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes
- Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla
- In a medium bowl, stir together flour, cocoa, baking powder, salt, and cinnamon. Gradually flour mixture to butter mixture, beating on low speed until just combined. Beat in chopped pecans until combined. This will be thick.
- Lightly dust hand with powdered sugar to prevent dough from sticking. Divide dough in half. Shape each dough portion into a 12 x 3-inch long log. Arrange two logs 2 inches apart on a baking sheet lined with parchment paper.
- Bake in preheated oven 25 minutes. Cool on baking sheet 30 minutes. Cut the log diagonally, 1/4 in thick slices using a bread or serrated knife. Use a sawing motion for a clean cut. Arrange the slices on its side back on the parchment lined baking sheet.
- Return to oven and bake for 7 to 8 minutes. Turn slices over and bake until dry and crisp, about an additional 7 to 8 minutes. Transfer to wire racks and completely, about 20 minutes.
- Store cookies in an airtight container up to 1 week