Side Pannel
Chocolate Biscotti Recipe
Chocolate Biscotti Recipe
- Recipe Submitted by maryjosh on 04/19/2018
Ingredients List
- 1/3 cup pecan pieces
- 1 cup unbleached all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- Large pinch kosher salt
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 5 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
- 1 to 1 1/4 cups sweetened shredded coconut
Directions
Preheat the oven ti 350 degrees (F) and line a baking sheet with parchment paper.
Put the pecan pieces in one layer in a small baking pan and put it in the (preheated) oven. Set a time for 10 minutes and check the pecans to see if they’re a light golden brown. If not, toast 2 minutes longer. Set aside to cool.
By hand in a medium bowl, stir the pecans with the flour, sugar, cocoa powder, baking soda, and salt. In another medium bowl whisk the eggs with the vanilla.
Switch to a spoon or rubber spatula and stir the eggs into the flour/cocoa mixture until the mixture come together into a shaggy but cohesive dough. Since the dough can be difficult to stir, don’t be afraid to finish gathering and mixing it together by hand. You don’t want to see any big dry clumps.
Turn the dough out on a slightly floured work surface and divide in half. Gently roll each half into a log about 12 inches long and 1 1/2 inches in diameter. Sprinkle the logs and work surface with more flour if they’re sticking. Place the logs on the baking sheet with a few inches separating them. Bake for about 15 minutes, or until firm to the touch and they no longer appear shiny or wet where the logs have cracked.
Remove the pan from the oven and reduce the oven temperature to 300 degrees (F).
Let the biscotti cool for 10 minutes. Slice the logs into 1/2- to 3/4- inch slices. Place on the baking sheet cut-side down and bake for 15 minutes. Let cool to room temperature.
While the biscotti are baking, melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Put the coconut on a plate or in a wide bowl.
Dip a cut side of each cooled biscotti into the melted chocolate and then in the coconut. Place it chocolate side up on a rack or back on the baking sheet. Continue to dip all the biscotti.
The chocolate needs to harden before you serve them, so if you can resist, let them sit for at least an hour.
Put the pecan pieces in one layer in a small baking pan and put it in the (preheated) oven. Set a time for 10 minutes and check the pecans to see if they’re a light golden brown. If not, toast 2 minutes longer. Set aside to cool.
By hand in a medium bowl, stir the pecans with the flour, sugar, cocoa powder, baking soda, and salt. In another medium bowl whisk the eggs with the vanilla.
Switch to a spoon or rubber spatula and stir the eggs into the flour/cocoa mixture until the mixture come together into a shaggy but cohesive dough. Since the dough can be difficult to stir, don’t be afraid to finish gathering and mixing it together by hand. You don’t want to see any big dry clumps.
Turn the dough out on a slightly floured work surface and divide in half. Gently roll each half into a log about 12 inches long and 1 1/2 inches in diameter. Sprinkle the logs and work surface with more flour if they’re sticking. Place the logs on the baking sheet with a few inches separating them. Bake for about 15 minutes, or until firm to the touch and they no longer appear shiny or wet where the logs have cracked.
Remove the pan from the oven and reduce the oven temperature to 300 degrees (F).
Let the biscotti cool for 10 minutes. Slice the logs into 1/2- to 3/4- inch slices. Place on the baking sheet cut-side down and bake for 15 minutes. Let cool to room temperature.
While the biscotti are baking, melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Put the coconut on a plate or in a wide bowl.
Dip a cut side of each cooled biscotti into the melted chocolate and then in the coconut. Place it chocolate side up on a rack or back on the baking sheet. Continue to dip all the biscotti.
The chocolate needs to harden before you serve them, so if you can resist, let them sit for at least an hour.
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