What Are Biscotti Cookies?
Biscotti are twice baked Italian cookies that are first baked in long logs, then sliced and baked again until crunchy. They’re drier in texture than a chocolate chip cookie, but they are perfect for dipping in a late night cappuccino or served alongside a glass of sweet dessert wine.
Traditionally, biscotti are flavored with either almonds, almond extract, or almond flour. For this biscotti recipe, we’re featuring pecans!
Chocolate-dipped biscotti cookies with pecans are seriously impressive, but totally easy to make for novice bakers. Also, they are loved by children and adults equally!
Ingredients For Biscotti Cookies
- all-purpose flour
- baking powder
- kosher salt
- ground cinnamon
- unsalted butter, melted
- Granulated sugar
- vanilla bean paste
- melted chocolate
This is such a fun biscotti cookie recipe to make with little ones during holiday season!
How To Make Biscotti Cookies
Chocolate-dipped biscotti are quick to prep, it’s the baking that takes a little time.
- Whisk together dry ingredients in one bowl, and wet ingredients in another. Fold together until just combined.
- Divide biscotti dough evenly into two long, thin logs and bake.
- Once cooled slightly (about 10-15 minutes), slice each log into ‘soldiers’ about 1″ thick. Return cookies to the baking sheet, but this time place them on their sides. Cook for an additional 25 minutes, flipping once halfway through.
You could stop there, but we think chocolate-dipped is best! Sprinkle dipped biscotti with extra chopped pecans. Other ideas include: sea salt if you prefer a bit more savory, dried fruit, or sprinkles!
How To Cut Biscotti
Once the biscotti have been baked as logs, allow them to cool for 10-15 minutes, then slice into 1/4″ thick pieces. Return biscotti “soldiers” to baking sheet, turning them on their side to get golden brown.
To ensure even browning, flip biscotti halfway through second round of baking.
Soft Versus Hard Biscotti — What’s The Difference?
Italian biscotti cookies tend to be drier and crunchier than American-style biscotti. This pecan and chocolate biscotti recipe was developed to be a little more tender. They have the most amazing crunch, but won’t break your teeth when you bite down!
If you like a less dry biscotti, add more butter. If you want to make a more traditional Italian biscotti, use less butter. It’s that simple!
How Long Do Biscotti Last?
Biscotti will keep in an airtight container for 1 week after baking. Though they usually don’t last that long…
Store homemade biscotti cookies with layers of parchment between them so they don’t stick together!
Can You Freeze Biscotti?
Yes! To freeze, cool completely, then place in an air tight container. Place a layer of parchment between cookies.
To reheat, place biscotti in a 300F oven for 10-15 minutes to crisp up again.
It’s so easy to make biscotti gluten free! These cookies are traditionally almond flavored, so if you’re looking to replace the all-purpose flour, simply substitute with almond flour.
Note that the texture may vary slightly, as almond flour will absorb the wet ingredients different than white flour. But it totally works — gluten free biscotti are a great option for those with gluten sensitivities.
We’ve made and consumed a lot of biscotti in our days. This is hands down the best biscotti recipe. It’s crunchy and sweet, but not too crunchy and not too sweet. It’s got chocolate and nuts and is the perfect end to any holiday meal.
Make these… for your friends, for your loved ones, for yourself!
If you make these Chocolate-Dipped Pecan Biscotti, please let me know by leaving a review below!
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For more chocolate desserts, check out the following:
- Chocolate chip cookie dough cups
- Rainbow cookies
- Chocolate bourbon pecan pie
- Dark chocolate cookie butter cookies
- Chocolate raspberry rugelach
- Ricotta fritters with chocolate cara cara sauce
Chocolate-Dipped Biscotti with Pecans
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- 6 Tbsp unsalted butter melted and cooled
- 2 large eggs
- 1 cup Domino® Golden Sugar
- 1 tsp vanilla bean paste
- 1 ¼ cup pecans finely chopped, divided
- 1 ½ cups semi-sweet chocolate chips
- Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, kosher salt, and cinnamon.
- In a separate large mixing bowl, whisk together butter, eggs, Domino® Golden Sugar, and vanilla bean paste. Add half of flour mixture, then fold gently to combine.
- Add remaining half of flour and 1 cup chopped pecans, then fold until just combined and some streaks of flour remain. Dough will be very sticky.
- Dampen hands slightly with water. Divide dough evenly in two, then form each half into a rectangular log, about 8” x 3” long and about ¾” tall, making sure to leave about 4” of space between logs on baking sheet. Continue to wet hands as needed if dough begins to stick. Smooth sides and tops of logs.
- Bake for 25 minutes, turning the baking sheet halfway through. Let cool 10-15 minutes, then transfer logs to a cutting board. Using a serrated knife, slice each log into 1” thick pieces.
- Return biscotti to baking sheet, lining them up on their sides. Bake for an additional 25 minutes, flipping them over halfway through cooking. Transfer to a wire rack to cool.
- When cool, place chocolate chips in a microwave safe bowl. Melt in 15 second increments, stirring after each time, until melted and completely smooth.
- Dip cooled biscotti in melted chocolate, allowing excess chocolate to drip off. Immediately sprinkle with remaining chopped pecans. Allow chocolate to harden, about 1 hour. Store in an airtight container and eat within 1 week.