Chocolate Pecan Biscotti

I made this biscotti recipe over the holiday season, and I can't believe I haven't posted it yet! It was definitely a huge hit and something I'll continue to bake during the holiday season. It's a super easy and tasty biscotti recipe.

Chocolate Pecan Biscotti

(Source: Southern Living)

1/2 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup chopped toasted pecans

Powdered sugar, for dusting

STEP 1

Preheat oven to 350°F. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add eggs 1 at a time, beating until just combined after each addition. Beat in vanilla.

Step 2

Stir together flour, cocoa, baking powder, salt, and cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined. Beat in chopped pecans until just combined.

Step 3

Lightly dust hands with powdered sugar. Divide dough in half. Shape each dough portion into a 12- x 3-inch log. Arrange logs 2 inches apart on a baking sheet lined with parchment paper.

Step 4

Bake in preheated oven 25 minutes. Cool on baking sheet 30 minutes. Cut each log diagonally into 1/4-inch-thick slices using a serrated knife (use a gentle sawing motion). Arrange slices side by side on a baking sheet lined with parchment paper.

Step 5

Return to oven, and bake at 350°F 7 to 8 minutes. Turn slices over, and bake until dry and crisp, an additional 7 to 8 minutes. Transfer to wire racks, and cool completely, about 20 minutes. Store cookies in an airtight container up to 1 week.