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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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chocolate dipped pecan biscotti

Chocolate-Dipped Biscotti Cookies with Pecans

Posted by: Ari Laing

Chocolate-dipped biscotti cookies with pecans are simple to make, but easier to eat! Twice baked cookies are dipped generously in melted chocolate, then sprinkled with crunchy pecan pieces. Serve alongside a hot cup of coffee - perfect for dunking! - or give away to loved ones during the holiday season. Pro tip: make a double batch and freeze one for later!

recipe +-

Posted by: Ari Laing
homemade pecan biscotti
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5 from 2 votes

Chocolate-Dipped Biscotti with Pecans

Crunchy chocolate-dipped biscotti with pecans are a total crowd pleaser and so much fun to make! These not-too-dense, not-too-crumbly biscotti cookies are loved by all and perfect to serve with a warm cup of coffee! A holiday classic!
Prep Time15 mins
Cook Time50 mins
Cooling Time1 hr 15 mins
Total Time2 hrs 20 mins
Course: Cookies
Cuisine: Italian
Keyword: biscotti with pecans, chocolate-dipped biscotti, how to bake biscotti, how to freeze biscotti, how to make biscotti, italian biscotti cookies, twice baked cookies
Servings: 18 -20 biscotti
Calories: 254kcal
Author: Ari Laing


  • 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.
    wet ingredients for biscotti cookies in a large mixing bowl
  • 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.
    biscotti dough in a large bowl
  • 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.
    two formed biscotti 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.
    slicing and baking biscotti on a baking sheet
  • 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.
    chocolate dipped pecan biscotti


Serving: 1biscotti | Sodium: 102mg | Sugar: 22.2g | Fiber: 0.6g | Cholesterol: 31mg | Calories: 254kcal | Saturated Fat: 6.1g | Fat: 11.1g | Protein: 3.7g | Carbohydrates: 35.9g
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