Chocolate Pecan Biscotti

Chocolate Pecan Biscott


Simple, fast and tasty. The three trademarks which I prefer by far when it comes to inventing new recipes. Usually I do well in all three cases. Maybe one time better than other times, but generally I can’t complain.

Today there is a recipe on my agenda which marks the spot in all three specific characteristics, that of biscotti. Biscotti is a big favorite in this house and therefor I’m often experimenting with biscotti recipes. I have already described recipes of Hazelnut Biscotti and Biscotti in White Chocolate on my website, so nothing new, you might think. However, this recipe I find so successful that I believe it deserves to be posted on my blog.

The texture of this cookie is crispy (not rock hard like the famous cantuccini ) and the soft chocolate, hidden in its core, makes it a dynamic coherent whole. With that, add some chopped pecans and then you have a fantastic cookie that produces an explosion of flavors and aromas.

Simple, fast and tasty are the three most attractive keywords every (home)baker likes to attach to. If you also like biscotti and chocolate, then this is a recipe you should definitely try one time.


Chocolade Pecan Biscotti


Recipe Chocolate Pecan Biscotti

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 pieces

Recipe Chocolate Pecan Biscotti


  • 200 gr flour
  • 1 tsp Dutch-processed cocoa powder
  • 100 gr granulated sugar
  • 60 gr butter
  • 50 gr dark chocolate
  • 50 g pecans
  • 1½ egg
  • 1 tsp baking powder
  • pinch of salt


  1. Preheat the oven to 160°C/320°F (no fan) or 140°C/285°F (fan).
  2. Line a baking sheet with parchment paper.
  3. Mix the flour, salt , baking powder and cocoa powder and set aside.
  4. Chop the chocolate and pecans into small pieces and set aside.
  5. Mix in a bowl the butter with the sugar until fluffy.
  6. Add the egg.
  7. Once the egg is fully incorporated, add the flour mixture and mix until a cohesive dough.
  8. Knead by hand the nuts and chocolate through the dough and form a rectangle measuring approx 25x5 cm.
  9. Transfer the dough onto the baking sheet and bake for 25 minutes.
  10. Remove from oven and let cool for 5 minutes on the baking sheet.
  11. Cut the dough into 16 equal pieces .
  12. Place the biscotti on their side onto the baking sheet and bake for another 10 minutes.
  13. Let them cool for 5 minutes on the baking sheet and then leave to cool completely on a rack

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