Candied pecan and chocolate biscotti

After returning from our amazing 2 week honeymoon in Italy I became (even more) obsessed with learning to make my favourite Italian food and desserts.  Biscotti are everywhere: you can buy them in coffee shops, grocery stores and specialty bakeries.  The problem is, when you actually look at the ingredients, many biscotti sold in generic form include butter or oil.  According to many recipes that I read before making these for the first time, a traditional biscotti should not include either!  The recipe, at its core, is incredibly simple.  A traditional biscotti would simply have roasted, chopped and blanched almonds in its dough.  I originally intended to make a traditional biscotti.  However, as usual, I went slightly off the rails and added some more eccentric ingredients.  If you’re searching for a traditional cookie, simply omit the chocolate and replace the pecans with almonds (roasted, but not candied).  Alternatively, substitute your own favourite nuts and/or dried fruit and/or chocolate: use the basic dough as a springboard for your creativity.

1 cup of raw pecans (or your favourite nut)
2 ounces (8 squares) Bakers semi sweet chocolate
1 1/2 tsp oil
1 1/2 tsp maple syrup
2/3 cup sugar
2 large eggs
1 tsp almond extract
1 tsp baking powder
1/4 teaspoon salt
1 3/4 cups flour
Baking sheet
Small pot

Roast your pecans at 350 F for 6-8 minutes, make sure not to let them burn.  After your pecans are toasted, roughly chop them and set aside.

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Heat the oil and maple syrup at medium low heat in a small pot then add the pecan chunks.  Mix until the pecans have absorbed the liquid then turn off the heat.

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Next, chop your chocolate into small chunks and set aside.

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Mix your sugar and eggs until thickened, then add your almond extract.  Sift your baking powder, salt and flour then add to the egg mixture until combined.  Fold in your candied pecans and chocolate chunks.  Your dough will seem very crumbly but don’t worry, it will hold together nicely as you form it into a log for baking.  IMG_5468

Line your baking sheet with parchment and bake your biscotti log for 20 minutes.  Remove and slice immediately.  Some recipes will tell you to wait before slicing, however this makes your biscotti more crumbly and harder to cut.  After your biscotti are sliced, place them cut side down on the pan and bake for 10 more minutes on each side.  IMG_5475

Remove and place on rack until cool, then transfer to an airtight container immediately.

Delicious with coffee or on their own 🙂

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