Prep 15 mins
Cook 10 mins
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)
- 2 cups flour
- 1⁄2 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 cup butter, softened
- 2 tablespoons butter, softened
- 1 1⁄4 cups sugar
- 2 large eggs
- 1 1⁄2 cups chopped pecans
- 1 cup semisweet mini chocolate chips
- confectioners' sugar, for rolling
- Set oven to 350 degrees.
- Butter and flour a large baking/cookie sheet.
- In a small bowl whisk together flour, cocoa powder, baking soda and salt.
- In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
- Add in eggs and beat until well combined.
- Stir in flour mixture to form a stiff dough.
- Stir in chopped pecans and mini chocolate chips; mix to combine.
- Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
- On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
- Sprinkle with confectioners sugar.
- Bake logs for 35 minutes or until slightly firm to the touch.
- Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
- Cut the logs diagonally into about 3/4-inch slices.
- Place back on the baking sheet.
- Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
- Cool on a rack.
I had a lot of baking to do and a long drive ( 22 hours) ahead, so I made these, froze them for three days, loaded the car and drove for two days. We opened up the container over coffee two days after my arrival ( no refrigeration whatsoever) and mmmmm, these were fabulous. Definitely a keeper. Thanks for sharing!
I am a regular biscotti maker, and find it hard to find a simle, never fail recipe, however this one is great! It is super easy and turns out perfect everytime!
I make these in Summer in all flavors and then seal in a canning jar using my FoodSaver.. Lasts, in a cool pantry (basement) till Xmas and stay very fresh!!!!!