Monday, March 23, 2009

Double Chocolate Biscotti with Toasted Pecans

I love biscottis often when i travel i will stop in to local bakery or cafe and buy a biscotti my preference over all else. i like them not to be hard and dry, perhaps chewy. yesterday while getting ready for dinner i decided to make some, craving something chocolate and dark not to sweet i made these. K. could not get enough and that made me happy- he kept saying one more please!

Recipe adapted from here
Double Chocolate Biscotti with Toasted Pecans

makes about 2 dozen biscotti


2 cups all purpose flour
1/2 cup Hershey’s unsweetened dark cocoa powder*
1 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons unsalted butter at room temperature
1 cup brown sugar
1tsp of vanilla
1tb of pure mable syrup
1tsp cinammon

2 large eggs for batter
1 large egg lightly beaten for glaze
1 cup pecans, toasted and rough chopped
4 ounces (about 3/4 cup) rich milk chocolate, rough chopped**

Heat pan over medium heat and add pecans. Gently toast pecans in dry pan, turning frequently. When the pecans become slightly darker, and give off a nutty odor, remove to a chopping board and give them a rough chop. This takes about 5 minutes. Do not leave unattended because the nuts can burn easily.

Preheat oven to 350 degrees.

Combine flour, cocoa powder, salt and baking soda in a bowl and mix to incorporate.

In another bowl or standing mixer, cream together butter and sugar on medium speed, for 2-3 minutes until the mixture is creamy and yellow.

Turn mixer on and add eggs one at a time. Mix until incorporated.

With mixer on low speed, add the flour mixture slowly.

Add pecans and chocolate and mix until incorporated.

Transfer dough to a lightly floured surface. Roll dough into a ball, and cut into 2 even halves. Roll each half into a 12 inch log and transfer each log onto a baking sheet that has been lined with a Silpat or one which has been buttered and floured.

Gently flatten each log until 2 inches wide.

Brush logs with egg wash, and gently score each log on the diagonal, into about 12 pieces each. This will help to cut the logs into individual biscotti after the first baking.

Place baking sheet on the middle rack of the oven and bake for 35 minutes. Allow biscotti to cool for 5 minutes.

Transfer logs onto a cutting surface and cut into individual biscotti, about 3/4 inch wide. Place biscotti cut side down on baking sheet. Place back into 350 degree oven and bake for an additional 10 minutes.

Remove biscotti to cooling rack and store in an airtight container for up to 1 week, or freeze for up to 2 months.

*Regular unsweetened cocoa powder can be used

**Regular semi-sweet chocolate chips can be used