Tuesday, April 20, 2010

Chocolate Chocolate Chip Pecan Biscotti

I made these in a hurry yesterday so I didn't have time to take more photos but they are very easy to make..I feel like I say that about just about everthing I make!
I gave it a very long title but it includes everything, chocolate chips, pecans and chocolate!
I used my usual biscotti recipe with a few changes to make it a chocolate biscotti, then I added some toasted pecans and chocolate chips. They came out great. Nice and crunchy but not at all hard, tooth breaking! The only other addition you may want to include would be to dip them or drizzled them with some melted chocolate. That would be delish!
A few tips to slicing your biscotti: I often hear alot of people tell me that they have trouble with their biscotti crumbling when they slice it. I think there are a few reasons for this.
First, the biscotti must be firm to the touch on top to be considered done.
Second, you have to allow the biscotti to cool completely before slicing. This is the most important. You can even leave them out an hour and it would still be okay.
Third, you must use a serrated knife. When you cut the slices, use a gentle sawing motion only halfway through, then just push the knife down to finish the cut. This is especially helpful when slicing biscotti with any dried fruits or nuts.
Then carefully place the biscotti onto the unlined baking sheet and rebake the slices at a lower oven temperature. They will harden as they cool. If you think you'd like them harder, just pop them back in the oven again. It's really hard to mess them up!

Chocolate Chocolate Chip Pecan Biscotti

2 cups AP flour minus 1/8 cup
1/8 cup dark cocoa powder ( Valhrona is always good!)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temp.
generous 1/2 cup sugar
1/2 cup unsalted butter ( 1 stick), melted and cooled
3/4 tsp. espresso powder dissolved in enough hot water to make smooth ( optional)
3/4 tsp. vanilla
1/2 toasted pecans, roughly chopped
1/2 semisweet chocolate chips

Preheat oven to 350. Line baking sheet with parchment paper.

1. Combine in a medium bowl, the flour, cocoa powder, baking powder and salt. Set aside.
2. In mixing bowl, beat eggs and sugar til light and fluffy, about 2 minutes.
3. Beat in the butter, then stir in the espresso mixture, ( if using) and the vanilla.
4. With mixer on low, add the dry ingredients, stirring til combined.
5. Stir in the chocolate chips and pecans.
6. Place the dough onto the parchment lined baking sheet and form into a log, approx. 3 1/2" wide by 18" long and 3/4" thick. Smooth out the top. The amount of butter in the batter allows you to easily form the log using a rubber spatula since it's not too sticky.
7. Bake 20 to 25 minutes, or til firm to the touch on top.
8. Lower oven temp. to 325.
9. Carefully transfer the log to a wire rack to cool at least 30 minutes. ( It's always easier to slice biscotti when it's very cool.)
10. Once the biscotti has completely cooled, slice, using a serrated knife, into 3/4" slices and place slices onto a baking sheet without parchment paper. Rebake 7 minutes on each side.

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