Thursday, April 9, 2015

Chocolate Pecan Biscotti

Clearly I have a thing for biscotti.
How can anyone say no to a cookie that cute? 
It's so perfect for  when entertaining others. 
 I love at the little crumbs too. Can't let any of the goodness go to waste. 
 I like a selection of goodies- no one and done here. 
  Amaretto is so delicious; I feel the need to put it in everything. 
And maybe take a sip or two while I bake, hehehe. 

Chocolate Pecan Biscotti: Makes 2 dozen 
  1. 2 cups flour 
  2. 1/2 cup cocoa powder
  3. 2 tbsp instant espresso powder
  4. 3/4 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 tsp salt
  7. 6 tbsp butter
  8. 3 eggs
  9. 1 tsp vanilla
  10. 2 tsp amaretto
  11. 1 cup chopped pecan pieces (Trader Joes sells bags for $3.99!)
  1. Preheat oven to 350. Line a cookie sheet with a silpat or parchment paper.
  2. Cream together butter and sugar in a mixer- Kitchen Aid is the king of all mixers!
  3. Add eggs one at a time, vanilla and amaretto. Continue to beat together at a medium speed. 
  4. While the mixer in a medium bowl sift together the flour, cocoa powder, espresso, baking soda, baking powder, and salt. 
  5. Add in the dry mixture steadily with the mixer on a slow speed.
  6. Add in chopped nuts. 
  7. When the dough has come together, take out and form into a large log. I make mine into the length of the cookie sheet and about 6 inches wide. If you want them smaller you can spilt the log into two and continue to make it long but not as wide.
  8. Bake the dough for 25 mintues and take out of the oven to cool for about 20 minutes. The dough may crack-mine sure does, it's totally fine; you're going to be cutting it up.
  9. Once the dough has cooled cut the log into 1/2"-3/4" wide pieces. Lay them down on the cookie sheet and cook for 5-7 min on the one side, then flip and bake the other side for the same time.
  10. ENJOY!
Modified from Brown Eyed Baker

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