Chocolate-Pecan Biscotti

prep time:: 20 min
total time:: 2 hr

Makes 30 biscotti

Biscotti were originally an Italian holiday tradition. Literally “twice cooked” biscotti are baked, sliced in a log, then baked again to dry out. Because they are dried, biscotti will stay dry for weeks in an airtight container, making them a perfect holiday gift in a pretty box with tissue paper.

ingredients

4 1-oz squares or bars semi-sweet chocolate, chopped
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
3 eggs
1 tsp. vanilla extract
2 1/2 cups coarsely chopped pecans (or walnuts if preferred, or can be omitted entirely)
1 3-oz. bar bittersweet chocolate, melted

directions

1
Preheat oven to 300. Line large sheet with aluminum foil.
2
In a bowl for food processor, fitted with chopping blade, combine semi-sweet chocolate and sugar, and process until chocolate is finely ground. Set aside. Sift cocoa powder, flour, baking soda, and salt into a small bowl.
3
Beat eggs and vanilla in bowl of heavy duty mixer at medium speed until combined. Reduce speed to low and gradually beat in chocolate and flour mixtures, adding nuts when almost combined.
4
Turn out onto floured surface and knead together. Divide dough in half; form each half into a log 12" long. Transfer logs to baking sheet, spacing them well.
5
Bake about 50 minutes,until almost firm to touch. Let cool 10 minutes. Leave oven on.
6
With spatula, transfer logs to work surface; cut diagonally into 30 slices (15 on each log). Return slices to baking sheets. Bake 25 minutes, turn and bake 25 minutes more.
7
Cool; dip end in melted bittersweet chocolate and cool completely on sheets of waxed paper or parchment paper.
8
Store in airtight container.