Biscotti Makes Everything Fancy

Nothing sets a delicious cup of coffee off like a crunchy chocolaty bite.

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At this very moment I am sipping and dipping and typing.

Biscotti is fancy. Is it a cookie? Is it a sweet biscuit? Who knows. However, on the shelves, they are expensive. In a coffee shop, they are expensive. The best way to enjoy a mound of biscotti is to simply make it yourself. This is the first time I’ve ever made it, and I was thrilled with the results.

The initial batter resembled brownie batter. I wasn’t sure what to expect, but the fact that it was so thin scared me. Luckily, it all worked out for the best. Because after it was spread onto some parchment paper and baked, it came out like a mini crusty chocolate loaf. Once it cooled for twenty minutes on a rack, the biscotti cookies were cut from the loaf, then baked again until they were dried and crispy. To top it off, the cookies were dipped in delicious chocolate ganache.

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Yummmmm.

Please, let’s get to the recipe.

Chocolate Pecan Biscotti

1 cup flour
1/3 cup cocoa powder
1/2 cup brown sugar
2 Tbs butter, room temp
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1 egg yolk
1 tsp vanilla extract
1/4 cup strong coffee

1/2 chocolate chips
1 cup chopped pecans

1. Preheat oven to 350 degrees and toast the nuts for a few minutes. As soon as you start smelling them, they are done. Leave them out to cool as you work on the rest of your batter.

2. Mix flour, cocoa, sugar, room temp butter, baking soda and salt in a large mixing bowl until the butter is disperced throughout the mixture. It should seem kind of crumbly. You can do this with a fork or with a pastry blender.

3. Add the eggs, yolk, vanilla and coffee and mix until just blended.

4. Time for the add-ins. I used chocolate chips and the toasted pecans. Fold these into your batter until it is all incorporated.

5. Pour the batter onto a large cookie sheet with greased parchment paper. Using a rubber spatula push the batter into a rectangular shape, and until the thickness is around one inch thick. Bake for 20 minutes, rotating halfway through.

6. Cool the loaf on a cooling rack for 20 minutes and reduce the oven temperature to 250 degrees.

7. Once it is cooled, cut 1/2 inch strips from the loaf, lay them on the same cookie sheet and bake in the oven for an hour. It helps to flip the cookies a few times while baking.

Cool the cookies and enjoy!

Or…

If you’d like them to be super special, you can dip them into ganache.

Ganache

1 cup chocoalte
1/2 cup heavy cream
1 Tbs butter

1. Take a small sauce pot and simmer about an inch of water in the bottom.

2. While the water is simmering, place a heat-proof bowl on top of the pot, making sure the bottom of the bowl does not touch the water. Put the chocolate and the cream in the bowl and constantly stir until the chocolate is melted and the cream is incorporated.

3. Remove the bowl once the chocolate is fully melted and stir in the butter until it has melted in. The butter will make the chocolate nice and shiny.

4. Dip your cookies into the ganache and set on parchment paper until the chocolate has hardened.

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Now go make some coffee and biscotti! Invite some friends over. They will be impressed.

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