Chocolate Cinnamon Pecan Biscotti


I’m not sure how I got hooked on making biscotti cookies during the holidays, but this tradition has been going for a number of years now. They’re always a huge hit among family, friends and coworkers, so I’m always on the lookout for a new biscotti recipe to make for the holidays.

This year I wanted to combine my husband’s southern roots by incorporating pecans into a crunchy cookie many would love. That is when I found this recipe that combines pecans, cinnamon and chocolate all in one. You’ll love it!

Chocolate Cinnamon Pecan Biscotti

  • 3 cups pecans, chopped
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 stick unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups all purpose flour
  • 8 ounces semi-sweet chocolate, coarsely chopped

Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper and reserve. In the bowl of your stand mixer, beat the butter, sugar, cinnamon vanilla extract and baking powder until creamy. With the mixer running on low, add the eggs and beat until incorporated. Then, slowly add the flour, beating until smooth. Add 2 cups of the chopped pecans and mix just until they are incorporated. The dough will be sticky.

Transfer the dough onto the prepared baking sheet. Divide it in half and shape both into 9 by 3-inch logs. Bake for 25 minutes. Remove from the oven, reduce oven’s temperature to 325 degrees. When they are cool enough to handle, cut on diagonal into 1/2-inch thick slices.

Lay them one side down on a baking sheet and return to the oven. Bake for 6 to 8 minutes, then flip and do the same on the other side. Remove the biscotti from the oven, and transfer them to a rack to cool.

While the biscotti are cooling, melt the chocolate in a medium bowl in the microwave or in a double boiler. Do it in 15 second increments, stirring with a spatula after each increment, until the chocolate is melted and smooth. Dip one side of each biscotti into the melted chocolate to about ¼-inch depth. You can top with additional chopped pecans.


Gingerbread Biscotti

Gingerbread and chocolate – need I say anything more? Don’t miss this tasty seasonal favorite biscotti cookie.

Gingerbread Chocolate Biscotti

  • 3 1/4 cups flour
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 tablespoon baking powder
  • 3 eggs
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • Semi-sweet or dark chocolate chips for dipping
Prepare a baking sheet with parchment paper. Combine and mix brown sugar, canola oil and eggs in a bowl until well-mixed. Combine and mix the flour, baking powder and spices in a separate bowl until well-mixed. Combine and mix the contents of the two bowls. Form a dough. Divide the dough into two pieces. Flatten the pieces into rectangles, about 3 inches wide and 1/2 inch thick.
Bake at 375 degrees until golden brown, about 20 minutes. Cool for about 10 minutes and then slice them into 1/2 inch slices and flip them on their sides. Return them to the oven to bake until lightly toasted, about 5 to 7 minutes. Then repeat for the other side of each biscotti. Cool completely.
Melt the chips at 15 minute intervals until melted. Spread onto the one end of each biscotti. Sprinkle with sea salt if you would like.
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Welcome to my journey! I'm a wife, dog lover, gardener, outdoor enthusiast and cook, but I keep busy during the day as a communications, marketing and social media professional.
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