Pecan Biscotti with Dark and White Chocolate

pecan biscotti with dark and white chocolate - trust in kim

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.

biscotti on the pancutting th biscotti

Chocolate Cocoa Nib and Pecan Biscotti

 

 

Desiring something a little more chocolatey I reworked my tried and true biscotti recipe to make these – they’re not too sweet, and they satisfy the cravings for chocolate.  If you’d rather not mess around with the dipping chocolate you could just add some semi-sweet chocolate chips into the batter instead.

What you need:

1/2 cup butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups white flour

1/4 cup cocoa

1  1/2 teaspoons baking powder

1/4 tsp salt

1/2 cup pecan pieces

2 tablespoons cocoa nibs

(3/4 cup semisweet chocolate optional)

For the chocolate coating:

3 oz semi-sweet chocolate, chopped

What to do:

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

4. Combine dry ingredients and mix with a wooden spoon until just incorporated.  Add the nuts and cocoa nibs and stir until just combined.

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

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

7. Place on cooling racks to cool before you dip them.

8.  Using a double boiler, or just a bowl over a pot of water, bring the water to a boil, then lower heat to a simmer.  Place 2oz of the chocolate in the top of the double boiler, and stir from time to time until it melts completely.

9.  Take the chocolate off the heat and add the rest of the chocolate, stirring until it melts completely.  Return to the heat and stir until it is very liquidy again.  I use this method to temper the chocolate without a candy thermometer – tempering makes the chocolate firm when it cools, and gives it a shiny finish.

10.  Dip each biscotti into the chocolate and let it sit until the chocolate hardens.

Store the biscotti in an airtight container.  They last quite a while – well, they would last quite a while if people didn’t eat them all up!

Sour Cherry, Almond, Chocolate and Lemon Zest Biscotti

This is a new take on my classic biscotti recipe.  I still stand by the need for chocolate and nuts, but I’ve added the lemon zest to freshen it up a bit, and I happened to have a bunch of dried sour cherries that worked perfectly with this recipe.  One recipient of these thought these were a better fit with tea than coffee.  I usually eat them on their own, as they aren’t the typical hard-to-bite biscotti that needs to be dipped.

What you need:

1/2 cup butter

zest of 1/2 lemon

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 slivered almonds, toasted

3/4 cup semisweet chocolate

1/2 cup dried sour cherries, cut in half

What you do:

1. Toast almond slivers in a dry frying pan until slightly browned, then allow them to cool.  They are easy to burn, so watch carefully.

2.  Rub the lemon zest into the sugar with your fingers to release the oils in the lemon.

3. Cream the butter, then add the lemon-zesty sugar and beat well.  Add the eggs one at a time and beat until fluffy, then beat in  the vanilla and almond extracts.

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

5. Divide the dough into two pieces.  With floured hands form into two logs on a baking sheet lined with parchment paper.  Bake at 325F for 25-30 minutes.

6. Slice the baked rolls diagonally and place cut-side down 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.

7. Place on cooling racks, then package in an airtight container.   They keep for quite a long time.