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Chocolate Pecan Biscotti

Chocolate Pecan Biscotti

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    5 h
Kathy

Kathy

These are my current favorite biscotti!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 50 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

ALINDNIC
18

ALINDNIC

11/23/2006

I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonderful. I did not have ricotta on hand, so I drained cottage cheese and used that. I also used the dough hook on my stand mixer instead of a bread machine. The dough came out smooth and flexible, much like bread dough and formed beautiful loaves. I had to bake the sliced cookies in the oven longer than what the recipe called for... I would recommend turning down the oven temp on the second bake and keeping them in there longer to dry out more. The ganache recipe to dip them in is great- wonderful flavor and it lends a nice "biteable" covering for the cookie! I took these to a scrapbooking party and they were a HUGE hit! I will certainly make again!

Carol
6

Carol

3/17/2007

As I sit munching on my freshly baked biscotti....what can I say....It's fabulous!! I made it a more healthy choice...I used white whole wheat flour! One batch I used walnuts and the other cherry extract. They turned out so nice and crisp. Also if the batter is a little sticky to work with just put a small amount of oil on your hands and pat it out. Works perfectly. Did you notice...? no butter! Had it of called for butter though, I would have used canola or olive oil anyway. It is a much healthy choice and is just as good. I make lots of biscotti and am always playing with the recipes. This one is GREAT! Try it!!

ChefSusan
4

ChefSusan

1/27/2007

This recipe turned out pretty good, I will definately make it again. It was certainly easier to make biscotti than I ever thouoght it would be. Thanks for the great recipe.

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