Chefmom posted 03-09-99 12:36 PM
Chocolate Pecan Biscotti
2 1/2 cups toasted and cooled pecans
8 ounces semi-sweet chocolate chips (about 1 1/4 cups)
1/2 ounce bar good quality unsweetened chocolate
2 cups sifted flour
1 tsp baking soda
pinch salt
1/3 cup Dutch-style cocoa
1/2 cup sugar
3 whole eggs
1 egg white
1/2 cup packed brown sugar
1 tsp vanilla
2 Tbsp dark Rum (optional)
Mix together in a bowl, the flour, baking soda, salt, cocoa and white sugar. Stir together.
In a food processor grind 1/2 cup of the pecans with the chocolate and 1/2 cup of the dry ingredients until fine and
powdery. Add the powdered ingredients back into the dry mixture and add the pecans.
In a separate bowl, beat the eggs, egg white, brown sugar and flavors until smoothly combined. Stir in the dry
ingredients. Stir until all are combined.
Lay down a long piece of saran wrap, lay 1/2 of the dough onto the center and shape into a log. Wrap and freeze for
1 hour. Repeat with the remaining dough.
Bake 300F on separate sheet pans, on parchment is best, or sprayed foil, until firm to the touch and the moistness is
gone. Lower the oven to 200 F, and allow the logs to cool for 20 - 30 minutes.
Transfer very carefully to a cutting surface and with a very sharp knife slice into 1/2-inch thick slices.
Arrange back on the sheet pans, laying down and bake until dry and crisp. Store in an airtight container.
Approx. 3 dozen, depending on the size of the slices.