I’ve always felt that biscotti are such a sophisticated thing to eat.
Like, a little too sophisticated for me.
Like, I’m really not sure that I’m cool enough to hang with this dessert.
Biscotti, you’re so intimidating.
But life is all about facing our fears and trying to be as cool as you can, so this morning I decided to step up and prepare some lovely biscotti.
Man, oh man, is this biscotti simple to prepare.
The recipe comes together in a snap, which gave me some extra time to focus on being cool.
And what better way to be cool than to dip stuff in chocolate?
Seriously, go dip some stuff in some chocolate and you’ll know what I’m talking about.
Too cool for school.
I actually think that the most challenging aspect of preparing this biscotti recipe is the waiting time – baking, cooling, dipping, and cooling again – before you can stick one in your mouth.
And between the pecans, the zesty lemon and then the chocolate, it just gets harder and harder. By the time my biscotti were ready, I was drooling.
Too bad drool is not very cool.
All the more reason to keep eating and baking some cool chocolate-dipped biscotti.
Chocolate-Dipped Pecan Biscotti
- 1 ¼ c. all-purpose flour
- ½ c. white sugar, granulated
- 1 tsp. baking soda
- ¼ tsp. salt
- 3 large eggs
- ¾ c. pecans, roughly chopped
- 2 tbsp. lemon zest
- 6 oz. semisweet chocolate
Preheat oven to 350 °.
In a large bowl, sift together flour, baking soda, sugar and salt. Mix in eggs and stir until just incorporated. This dough is stiff and thick so beating by hand is recommended.
Fold in pecans and zest, again working with your hands.
Spread dough onto a parchment-lined baking sheet, using a rubber scraper to shape it into a rectangle roughly 6” x 8”. Bake for 25 minutes and remove to cool.
Once the dough has cooled slightly, slice it with a serrated knife. You may slice according to your desired thickness — I sliced off 9 biscotti that were each about 1” thick.
Place sliced biscotto, cut-side down, back onto the parchment-lined baking sheet and bake for 20 minutes more, flipping the biscotti after 10 minutes.
Meanwhile, melt chocolate in a double boiler over high heat.
Once the biscotti have baked through, allow them to cool for just a few minutes, and then dip them into the chocolate, placing finished biscotto on a wire rack to cool completely and to allow the chocolate to harden.
A note on chocolate dipping: you can be completely creative with how and where you want to dip your biscotti. I was pretty free form with my dipping and did some on just one end and others on both ends. You may also allow the chocolate to dribble and drip down the biscotti as it hardens — I’ve never known anyone to turn down an ugly chocolate-dipped biscotto.
YIELD: 9 biscotti
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