Allow me to introduce you to Chocolate-Dipped Biscotti, my go-to impressive holiday cookie recipe!
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 are absolutely delightful when dunked into a cup of hot coffee or served alongside sweet dessert wine.
Traditionally, biscotti are flavored with either almonds, almond extract, or almond flour, but for this biscotti recipe, I’m featuring pecans! The piece de resistance is a coating of melted chocolate at the end.
I’ve made this recipe dozens of times and can guarantee that it’s easy enough for novice bakers. You won’t regret making them! For more cookie inspiration, try my chocolate chip mandel bread, rosemary shortbread, or this delicious black and white cookie recipe next!
What You’ll Need
- Dry ingredients: All-purpose flour, baking powder, kosher salt, and cinnamon
- Wet ingredients: unsalted butter, eggs, sugar, and vanilla bean paste (or pure vanilla extract).
- Pecans
- Semi-sweet chocolate
Ingredient Substitutions
- Butter: You can substitute an equal amount of coconut oil or vegan butter for a dairy-free option.
- Pecans: Walnuts, almonds, or hazelnuts can replace pecans if you prefer.
- Chocolate: Dark, milk, or even white chocolate can be used depending on your taste preference.
- Vanilla bean paste: Swap for regular vanilla extract or almond extract for a slightly different flavor profile.
How To Make Chocolate-Dipped Biscotti
Full instructions can be found in the recipe card below.
- Mix the dry ingredients. Preheat oven to 350°F. Whisk flour, baking powder, salt, and cinnamon in a bowl.
2. Mix the wet ingredients. In another bowl, whisk melted butter, eggs, sugar, and vanilla. Fold in half of the dry mixture.
3. Fold in pecans. Add remaining flour and pecans. Mix gently.
4. Form into logs. Shape dough into two 8”x3” logs. Bake for 25 minutes, then cool for 10-15 minutes.
5. Slice and second bake. Slice logs into 1-inch pieces. Bake cut-side down for 25 more minutes.
6. Dip in chocolate. Microwave chocolate chips until smooth. Dip cooled biscotti in melted chocolate, sprinkle with pecans, and let set.
Ari’s Best Tips!
- 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!
- Cool between bakes: Let the biscotti logs cool for 10-15 minutes before slicing to avoid crumbling.
- Use a serrated knife: This will give you cleaner cuts when slicing through the biscotti logs.
- Dip evenly: After dipping the biscotti in chocolate, let any excess drip off before placing them on parchment paper to set. You can also place the dipped biscotti on a cooling rack to allow air to circulate and speed up the hardening process.
Soft Versus Hard Biscotti — What’s The Difference?
Italian biscotti cookies tend to be drier and crunchier than American-style biscotti. I developed these biscotti to be on the tender size. They have the most amazing crunch, but won’t break your teeth when you bite down! To be, that’s the defining factor of a great biscotti recipe.
Craving something altogether different, but chocolatey? Try these incredibly simple 4 ingredient chocolate truffles — they’re a great, easy addition to any holiday cookie bixes!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the biscotti dough a day in advance. Shape the dough into logs, wrap them in plastic wrap, and refrigerate. Bake them off the next day, allowing for a few extra minutes of bake time to compensate for the chilled dough.
- Leftovers and storage: Store biscotti in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, place them in an airtight tin.
- To freeze: Biscotti freeze very well! After the second bake, allow the biscotti to cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
These chocolate-dipped biscotti are perfect with a hot cup of coffee, espresso, or tea. They’re also delicious dipped into warm cocoa, or served alongside a scoop of ice cream.
I’ve made and consumed a lot of biscotti in my days. These are hands down the best, both with regards to their crunchy, yet tender texture and their perfectly balanced sweet taste. An ideal addition to any holiday meal.
Make these… for your friends, for your loved ones, for yourself!
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Foolproof Chocolate-Dipped Biscotti with Pecans
Equipment
Ingredients
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- 6 Tbsp (85g) unsalted butter, melted and cooled
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1 tsp vanilla bean paste, or pure vanilla extract
- 1¼ cup (156g) pecans, finely chopped, divided
- 1½ cups (255g) semi-sweet chocolate chips
Instructions
- Mix the dry ingredients. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together 2 cups (120g) flour, 2 tsp baking powder, ½ tsp Kosher salt, and ¼ tsp ground cinnamon.
- Combine wet and dry ingredients. In a separate large mixing bowl, whisk together 6 Tbsp (85g) butter, 2 eggs, 1 cup (200g) granulated sugar, and 1 tsp vanilla bean paste or extract. Add half of flour mixture, then fold gently to combine.
- Fold in pecans. Add remaining half of flour and 1 cup (156g) chopped pecans, then fold until just combined and some streaks of flour remain. The dough will be very sticky.
- Form into logs. Dampen hands slightly with water. Divide dough evenly in two, then form each half into a rectangular log, about 8”x3” 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.
- First bake. 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.
- Second bake. 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.
- Melt chocolate. When cool, place 1½ cups (255g) chocolate chips in a microwave safe bowl. Melt in 15 second increments, stirring after each time, until melted and completely smooth.
- Dip in chocolate. 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.
Notes
- To make-ahead: You can prepare the biscotti dough a day in advance. Shape the dough into logs, wrap them in plastic wrap, and refrigerate. Bake them off the next day, allowing for a few extra minutes of bake time to compensate for the chilled dough.
- Leftovers and storage: Store biscotti in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, place them in an airtight tin.
- To freeze: Biscotti freeze very well! After the second bake, allow the biscotti to cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
Photography by: Megan McKeehan
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