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Chocolate-Pecan Biscotti
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IN THE KITCHEN WITH . . . / BOB SANFELIPPO, Marietta
Chocolate-Pecan Biscotti
Nominated by Natalie Sanfelippo:
"I am married to, by far, the best cookie and focaccia baker I have ever known. My husband, Bob, is a truly wonderful and gifted baker. Eleven years ago, on our third date, he made an Italian nut cookie called pipitelli. It was one of the most memorable dates I had ever had, and the best cookie I have ever had to date. I knew he was a keeper at that point."
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 30 cookies
Ingredients:
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3 cups all-purpose flour
1/4 cup cocoa (Sanfelippo likes Jersey cocoa from Williams-Sonoma)
1/2 teaspoon salt
1/2 cup (1 stick) and 1 tablespoon butter, softened
1 1/4 cups granulated sugar
1/2 teaspoon ground cinnamon
2 eggs
1 egg white
1 teaspoon vanilla
1 1/2 ounces ( 1/4 cup) semisweet chocolate, melted
1 tablespoon whole milk
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 cup semi-sweet chocolate chips
1 1/4 cups pecans, toasted and cooled
Instructions:
Preheat oven to 350 degrees. In a bowl, sift the flour, cocoa and salt together and set aside. Cream the butter, sugar and cinnamon together until smooth. Add the eggs and egg white one at a time. Add the vanilla and blend until smooth.
In a small bowl, slowly combine the melted chocolate and milk, stirring until smooth. Add to the butter mixture. Add the baking powder and baking soda until completely blended. Gradually add the cocoa and flour mixture into the batter. Add the chocolate chips and pecans, mixing just until incorporated. The batter should be thick and sticky.
Line a cookie sheet with parchment paper. On a separate sheet of parchment or wax paper, place half the dough. Form a long log, about 2 to 3 inches thick and 12 to 13 inches long. Roll it from the paper onto the cookie sheet. Repeat with remaining batter, leaving several inches between logs. Bake for 25 to 30 minutes. The logs should be slightly firm. Let cool to room temperature, then carefully wrap them and cool in the refrigerator for an hour.
Preheat oven to 250 degrees. Remove the cookies and slice the loaves into 1/2-inch slices. Place them back on the cookie sheet (you will probably need 2 sheets), and bake for 15 to 20 minutes per side, or until dry. Remove and cool on a rack.
In a small bowl, slowly combine the melted chocolate and milk, stirring until smooth. Add to the butter mixture. Add the baking powder and baking soda until completely blended. Gradually add the cocoa and flour mixture into the batter. Add the chocolate chips and pecans, mixing just until incorporated. The batter should be thick and sticky.
Line a cookie sheet with parchment paper. On a separate sheet of parchment or wax paper, place half the dough. Form a long log, about 2 to 3 inches thick and 12 to 13 inches long. Roll it from the paper onto the cookie sheet. Repeat with remaining batter, leaving several inches between logs. Bake for 25 to 30 minutes. The logs should be slightly firm. Let cool to room temperature, then carefully wrap them and cool in the refrigerator for an hour.
Preheat oven to 250 degrees. Remove the cookies and slice the loaves into 1/2-inch slices. Place them back on the cookie sheet (you will probably need 2 sheets), and bake for 15 to 20 minutes per side, or until dry. Remove and cool on a rack.
Notes:
"This biscotti recipe was derived from an Italian cookie my grandmother called Tutus, which had chocolate, cinnamon, nuts and occasionally some orange flavoring. We always thought it would be good in biscotti form, too; hence, the recipe."
Nutrition:
Per serving: 165 calories (percent of calories from fat, 46), 3 grams protein, 21 grams carbohydrates, 1 gram fiber, 8 grams fat, 22 milligrams cholesterol, 131 milligrams sodium.
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