Double Chocolate Pecan Biscotti

Biscotti are Italian biscuits that are baked twice to make them crisp for dipping into coffee or wine.  These double chocolate biscotti are so good, and make a great gift since they last for weeks in an airtight container.  Be sure to toast your pecans before baking so you get the best nutty flavor.

Ingredients (makes about 24):  

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
¾ stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pecans, chopped
¾ cup semisweet chocolate chips


Preheat oven to 350 degrees and grease 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 pecans 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.  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 ¾ 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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