Chocolate Dipped Cinnamon Pecan Biscotti

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 8 oz Semi-sweet chocolate
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 3 cups Pecans

• Dairy

  • 1 stick Butter, unsalted

Found on oliviascuisine.com

Description

Ingredients

• 3 cups pecans
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 stick (4 ounces) unsalted butter, room temperature
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1½ teaspoons baking powder
• 2 large eggs
• 2 cups all purpose flour
• 8 ounces semi-sweet chocolate, coarsely chopped

Directions

• Preheat your oven to 350F degrees. Line two large baking sheets with parchment paper and reserve.
• Spread the pecans on one layer on a baking sheet and bake for 5 to 10 minutes or until they are fragrant and perfectly toasted. Remove from oven and let them cool. Keep oven on.
• Once pecans are cool, finely chop them and reserve.
• In the bowl of your stand mixer, beat the butter, sugar, cinnamon vanilla extract and baking powder until creamy.
• With the mixer running on low, add the eggs - one at a time - and beat until incorporated. Then, slowly add the flour, beating until smooth. Add 2 cups of the chopped pecans and mix just until they are incorporated. The dough will be sticky and thats okay!
• Transfer the dough onto the prepared baking sheet. Divide it in half and shape both into 9 by 2-inch logs. Smooth the logs with a rolling pin or a spatula and bring them to the oven.
• Bake the biscotti dough for 25 minutes. Remove from the oven, reduce ovens temperature to 325F degrees and let the biscotti cool for about 10 minutes before cutting.
• When they are cool enough to handle, cut - using a serrated knife - on diagonal into ½-inch thick slices.
• Spread them evenly on the baking sheet and return to the oven, baking for another 25 to 30 minutes or until they start to dry out and become golden. They will still be a little moist in the center, but they will continue to dry out as they cool.
• Remove the biscotti from the oven, and transfer them to a rack to cool.
• While the biscotti are cooling, melt the chocolate in a medium bowl in the microwave or in a double boiler. You should do it in 15 second increments, stirring with a spatula after each increment, until the chocolate is melted and smooth.
• Dip one side of each biscotti into the melted chocolate to about ¼-inch depth. Gently shake off excess chocolate and immediately sprinkle with the remaining chopped pecans. Place the chocolate dipped biscotti back on the baking sheet you used to bake them on. Refrigerate until chocolate is firm, about 35 minutes or let them set at room temperature, 45 minutes to 1 hour.
• Store in an airtight container. They will be good for up to 2 weeks.