Chocolate-dipped biscotti cookies with pecans are simple to make, but easier to eat! 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!
*This post was sponsored by Domino® Sugar. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
What are biscotti?
Biscotti are twice baked Italian cookies that are first baked in long logs, then sliced and baked again until crunchy. They’re far 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. I’ve switched them up by using pecans, one of my favorite ingredients in the fall.
Chocolate-dipped biscotti with pecans are seriously impressive, but totally attainable for novice bakers. Win-win! Also, they are loved by children and adults equally!
- all-purpose flour
- baking powder
- kosher salt
- ground cinnamon
- unsalted butter, melted
- Domino® Golden Sugar
- vanilla bean paste
- melted chocolate
This recipe highlights Domino® Golden Sugar, which can be used in all baking recipes as a cup for cup substitute for granulated sugar. Domino® Golden is a less-processed cane sugar that has a hint of molasses in flavor. Makes for perfect cookies every single time!
You definitely don’t need to dip these biscotti in chocolate, but I highly recommend! And if you’re baking with kids during the holiday season, this would be such a fun recipe to make with little ones!
How to make biscotti
Chocolate-dipped biscotti are quick to make, it’s the baking that takes a little time.
First, whisk together dry ingredients in one bowl, and wet ingredients in another. Second, fold together until just combined. Next, divide dough evenly into two long, thin logs and bake.
Once logs have cooled slightly (about 10-15 minutes), slice each into ‘soldiers’ about 1″ thick. Return cookies to the baking sheet, but this time place them on their sides. They’ll cook for an additional 25 minutes, getting flipped over halfway through.
You could stop there, but I 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 tend to be drier and crunchier than American-style biscotti. Perhaps it’s because I was born in the States, but I do have a preference for softer biscotti cookies. 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… I prefer to keep these chocolate-dipped biscotti with layers of parchment between them so they don’t stick together.
Can you freeze them?
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. The texture may vary slightly, as almond flour will absorb the wet ingredients different than white flour.
These homemade chocolate-dipped biscotti with pecans are the crunchy, sweet addition you need RIGHT now. Like, seriously. Make these… for your friends, for your loves ones, for yourself!
Domino® Golden Sugar can be purchased here on Amazon!
If you make these Chocolate-Dipped Pecan Biscotti, please let me know by leaving a review below!
For more chocolate desserts, check out the following:
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.