Chocolate Pecan Biscotti Recipe

Name: Chocolate Pecan Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon active dry yeast; 1 tablespoon instant coffee granules; 1/4 cup unsweetened cocoa powder; 3 cups all-purpose flour; 1/3 cup white sugar; 1/2 cup ricotta cheese; 1/4 cup unsalted butter; 2 eggs; 1/3 cup milk, scalded and cooled; 1/4 cup chocolate hazelnut spread; 1/2 cup chopped pecans; 1/2 cup semisweet chocolate chips; 3/4 cup heavy cream; 9 ounces semisweet chocolate, chopped

Servings: persons

1 tablespoon active dry yeast
1 tablespoon instant coffee granules
1/4 cup unsweetened cocoa powder
3 cups all-purpose flour
1/3 cup white sugar
1/2 cup ricotta cheese
1/4 cup unsalted butter
2 eggs
1/3 cup milk, scalded and cooled
1/4 cup chocolate hazelnut spread
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
3/4 cup heavy cream
9 ounces semisweet chocolate, chopped

1
Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
2
Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
3
Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
4
When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

1436

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon active dry yeast, 1 tablespoon instant coffee granules, 1/4 cup unsweetened cocoa powder, 3 cups all-purpose flour, and more.

Yes, Chocolate Pecan Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Pecan Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions