Pecan Biscotti with Dark and White Chocolate

These are a variation on my favourite biscotti and another crowd-pleaser. I brought them to work the other day, and a lot of my colleagues asked for the recipe, so I take that as a sign that they were delicious.

They are lovely dipped in some coffee, but these turn out with just the right bite to them, so you can easily eat them without softening them up first.

What you need:

1/2 cup butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups + 2 tablespoons white flour

1 & 1/2 teaspoons baking powder

1/4 tsp salt

1/2 cup pecans, lightly toasted

1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips

What to do:

1. Toast the pecans in a frying pan until very lightly browned and allow to cool.  They are easy to burn, so watch carefully – I usually keep them on low while I start making the cookie dough.

2. Cream the butter, then beat in the sugar, then eggs one at a time and beat until fluffy.  Beat in vanilla and almond extracts.

3. Combine dry ingredients and mix with a wooden spoon until just incorporated.  Add chocolate and nuts and stir until just combined.

4. Divide the dough into two pieces.  With floured hands form into two logs on a baking sheet, flattening the logs out a bit.  Bake at 325F for 25-30 minutes.

5. Slice the baked rolls diagonally and place on a baking sheet.  Lower the oven to 300F and bake for 10-15 minutes, until slightly browned.  Turn over and bake for another 10-15, until that side is also slightly browned. Cool on a wire rack.

These can keep for a few weeks in an airtight container, but I like to freeze some to keep them really fresh. They don’t usually keep very long, and I find that they make a great gift.