Pecan and Chocolate Biscotti
Out of all the biscotti variations available this is my current favourite. A chocolate base with pecans is dipped in chocolate to serve.
Ingredients
Serves: 50
- 1 tablespoon active dry yeast
- 1 tablespoon instant coffee
- 1/4 cup (30g) cocoa powder
- 3 cups (375g) plain flour
- 1/3 cup (90g) white sugar
- 1/2 cup ricotta cheese
- 60g unsalted butter
- 2 eggs
- 1/3 cup (85ml) milk, scalded and cooled
- 1/4 cup chocolate hazelnut spread (nutella)
- 1/2 cup dark chocolate chips
- 1/2 cup chopped pecans
- Chocolate Dip
- 3/4 cup (185ml) thickened cream
- 280g dark cooking chocolate, chopped
Directions
Preparation:25min ›
Cook:45min ›
Extra time:1hour rising ›
Ready in:2hours10min
- Place the yeast, 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.
- Grease a large baking tray. Form the dough into two thick logs about 9cm wide and 30cm long. Cover and let rise until double; about 1 hour.
- Preheat oven to 180 degrees C then bake the biscotti for 40 to 45 minutes until edges begin to brown. Cool on wire racks.
- Using a sharp serrated knife slice the logs into 1cm wide slices. Lay the slices cut side down on the baking tray. Bake for 5 minutes, turn and bake 5 minutes more until dry. Do not brown.
- When the biscotti are completely cool make the chocolate dip.
- Chocolate Dip: In a small saucepan heat cream until scalding hot but not boiling. Remove from heat and stir in the 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.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (6)
I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonderful. I did not have ricotta on hand, so I drained cottage cheese and used that. I also used the dough hook on my stand mixer instead of a bread machine. The dough came out smooth and flexible, much like bread dough and formed beautiful loaves. I had to bake the sliced cookies in the oven longer than what the recipe called for... I would recommend turning down the oven temp on the second bake and keeping them in there longer to dry out more. The ganache recipe to dip them in is great- wonderful flavor and it lends a nice "biteable" covering for the cookie! I took these to a scrapbooking party and they were a HUGE hit! I will certainly make again! - 23 Nov 2006 (Review from Allrecipes USA and Canada)
As I sit munching on my freshly baked biscotti....what can I say....It's fabulous!! I made it a more healthy choice...I used white whole wheat flour! One batch I used walnuts and the other cherry extract. They turned out so nice and crisp. Also if the batter is a little sticky to work with just put a small amount of oil on your hands and pat it out. Works perfectly. Did you notice...? no butter! Had it of called for butter though, I would have used canola or olive oil anyway. It is a much healthy choice and is just as good. I make lots of biscotti and am always playing with the recipes. This one is GREAT! Try it!! - 17 Mar 2007 (Review from Allrecipes USA and Canada)
This recipe turned out pretty good, I will definately make it again. It was certainly easier to make biscotti than I ever thouoght it would be. Thanks for the great recipe. - 27 Jan 2007 (Review from Allrecipes USA and Canada)
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