Chocolate-Dipped Biscotti



Homemade Chocolate-Dipped Pecan Biscotti - Eat Boutique

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.

Homemade Chocolate-Dipped Pecan Biscotti - Eat Boutique

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.

Homemade Chocolate-Dipped Pecan Biscotti - Eat Boutique

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.

Homemade Chocolate-Dipped Pecan Biscotti - Eat Boutique

Homemade Chocolate-Dipped Pecan Biscotti - Eat Boutique

Chocolate-Dipped Pecan Biscotti

Makes: 9 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


  1. Preheat oven to 350 °.
  2. 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.
  3. Fold in pecans and zest, again working with your hands.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, melt chocolate in a double boiler over high heat.
  8. 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.
  9. 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.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

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  • I recently made biscotti for the first time, previously sharing your sentiments. Well, actually biscotti terrified me. Until I realized it was a cinch to make. And now I’m hooked. I think next time I’ll go on with my bad self and dip it in chocolate too. 😉

  • I had no idea how simple making biscotti can be. Too cool for school, indeed.

  • This is so beautiful! Love the way you made these biscotti..and that chocolate..mmm yummy treat and great photos!!!

  • Wow, You have some talent. Those looks delicious!

  • Your biscotti came out beautifully! Biscotti is pretty cool, maybe I’ll try to hang with it and make some!

  • Your pictures are amazing! I love how the chocolate is still gooey on the biscotti. Great post!

  • Briarrose

    Beautiful job….so perfect dipped in chocolate.

  • Mmmm, love pecan and love the idea of them in biscotti, especially chocolate-dipped. I think you are way cool to hang with this biscotti!

  • All That’s Left Are The Crumbs

    I just love biscotti and these look wonderful. I don’t think there is a better pairing with a cup of coffee. I think I will have to follow your recipe and dip mine in chocolate next time and take it to a whole new level of enjoyment.

  • Joy

    Those look so good.

  • Meagan, your post makes me want to bake these right now! Beautiful styling and photography and a well deserved Foodbuzz No.1 – congratulations!

  • These look amazing. Dipping stuff in chocolate is never too fancy for me to eat. I like chocolate, I don’t care how fancy the stuff is beneath the chocolate. Besides, biscotti? It’s just a super crunchy cookie (that’s how I get my family to eat them when I want them)! Love the post! You’re the coolest! 🙂


    p.s. Pictures? Um, yeah….amazing. *jealous* 😉 Great work!

  • I almost forgot….Congratulations on the Top 9 today! Tweeted! Well deserved. 🙂

  • Beckysbakingandcooking

    Love your bicotti, dripping with chocolate! I’m going to get my coffee now:) Grat pics!
    Congrats on the Top 9 today!

  • Molly @ rdexposed

    I may have to dip my toe in the biscotti making pool! You had me at lemon zest!

  • Chocolate Central

    I like the photos you’ve included. Somehow they just make me feel more comfortable about tackling making homemade biscotti. I’ve heard it is hard to cut them, and that using a serrated knife helps. Congratulations on making the Top 9 at Foodbuzz.

  • Biscotti is my favorite treat to eat! I am printing this recipe out right now, and will make these today. Thanks!

  • I’ve never made biscotti before, but I really like dipping things in chocolate… I think I need to make this pronto! Looks fab!

  • Marian G

    i loved your almost step by step pictures, I’m definitely doing these for easter sunday. By the way I think we live in the same place I’m from Sonora 🙂 also a desert girl

    • Desert girls unite! Biscotti for Easter Sunday sounds like a winner – please let us know how they turn out.

      Thank you all for the lovely comments!!

  • Lemon, chocolate, and pecans? Genius!

  • Looks so delicious. I liked this dish very much.I will definitely try it. But i am not sure about the shapes. Thanks for sharing the wonderful recipe.

  • Your biscotti is absolutely perfect. I love the lemon zest added with it. And yes, you’re plenty sophisticated to be hanging with this cookie, trust me. It looks great on you.

  • i LOVE biscotti — and i agree, they’re fun to make. i’ll have to try chocolate-dipping soon!

  • Lauren

    we have the best biscotti/mondel bread!!! come check us out,
    let us do the baking!