Chocolate Pecan Biscotti
Ingredients5 h servings 106
- Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
- Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
- When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Per Serving: 106 calories; 5.9 12.4 2 15 7 Full nutrition
ReviewsRead all reviews 5
I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonder...
As I sit munching on my freshly baked biscotti....what can I say....It's fabulous!! I made it a more healthy choice...I used white whole wheat flour! One batch I used walnuts and the other cher...
This recipe turned out pretty good, I will definately make it again. It was certainly easier to make biscotti than I ever thouoght it would be. Thanks for the great recipe.
This biscotti is to other biscotti as baguettes are to biscuits. The yeast adds a certain texture that the baking powder biscottis don't have. Personally, I like the baking powder style much mor...