Double Chocolate Pecan Biscotti
Rich double chocolate pecan biscotti with a subtle hint of anise liqueur—perfect alongside coffee.
Ingredients
all-purpose flour
1½ cups
Dutch-processed cocoa powder (Valrhona recommended)
½ cup
baking powder
1½ teaspoons
salt
¼ teaspoon
unsalted butter (softened)
½ cup (1 stick)
granulated sugar
1 cup
large eggs
2
vanilla extract
1½ teaspoons
Pernod (optional)
1 tablespoon
pecans
¾ cup
milk chocolate (finely chopped)
3 ounces
egg (beaten with 1 teaspoon water, for brushing)
1
coarse sugar (for sprinkling)
as needed
Instructions
1
Preheat and Prepare
Position two racks near the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper or foil.
2
Mix Dry Ingredients
Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and stir to combine. Set aside.
3
Make the Dough
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla extract and Pernod, if using. Reduce the speed to low and add the flour mixture in three additions, beating just until combined. Fold in the pecans and milk chocolate.
4
Shape and First Bake
Scrape the dough onto a lightly floured surface and form into a disk (it will be sticky). Divide in half. Sprinkle the surface with more flour and shape each half into a 12-inch log. Transfer to the prepared baking sheets, spacing them about 3 inches apart (the dough will spread slightly). Using the heel of your hand, gently flatten each log to 1¾ inches wide. Brush with the egg wash and sprinkle with the coarse sugar. Bake on the upper rack for 25 to 30 minutes, or until the tops spring back when lightly touched. Let cool on a wire rack for 20 minutes. Reduce the oven temperature to 250°F.
5
Slice and Second Bake
Use a spatula to loosen each log from the parchment paper. Carefully transfer to a cutting surface. Line the baking sheets with clean parchment paper or foil. Using a serrated knife, cut each log on the diagonal into ½-inch slices. Place the slices cut-side down on the two baking sheets, spacing them ½ inch apart. Bake for an additional 20 to 25 minutes, switching the pans halfway through, until the biscotti are dry. Transfer the biscotti to a wire rack to cool completely.
