Pecan Chocolate Biscotti

    1 hour 10 min

    A wonderful biscotti recipe, which is easy thanks to the help of your bread machine. They're finished in the oven, then dipped in chocolate when cool. This is a great food gift, as they keep a long time!

    7 people made this

    Serves: 50 

    • 1 tablespoon dried active baking yeast
    • 1 tablespoon instant coffee granules
    • 4 tablespoons unsweetened cocoa powder
    • 375g plain flour
    • 5 tablespoons caster sugar
    • 125g ricotta cheese
    • 60g unsalted butter
    • 2 eggs
    • 75ml milk, scalded and cooled
    • 4 tablespoons chocolate hazelnut spread, like Nutella
    • 60g chopped pecans
    • 85g plain chocolate chips
    • 175ml double cream
    • 250g plain chocolate, chopped

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep - or at the end of the second knead - add the chocolate chips and pecans.
    2. Grease a large baking tray. Form the dough into two thick logs about 9cm wide and 30cm long. Cover and let rise until double, about 1 hour.
    3. Preheat oven to 180 C / Gas 4. Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1-2cm wide slices. Lay the slices cut side down on the baking tray. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
    4. When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the plain chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto greaseproof paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

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    Reviews in English (6)


    Very nice, but think you could probably reduce chocolate amount for coating as there seemed to be a lot!! I personally wouldn't reduce though as I love chocolate and they were delicious!!!!  -  11 Sep 2014


    I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonderful. I did not have ricotta on hand, so I drained cottage cheese and used that. I also used the dough hook on my stand mixer instead of a bread machine. The dough came out smooth and flexible, much like bread dough and formed beautiful loaves. I had to bake the sliced cookies in the oven longer than what the recipe called for... I would recommend turning down the oven temp on the second bake and keeping them in there longer to dry out more. The ganache recipe to dip them in is great- wonderful flavor and it lends a nice "biteable" covering for the cookie! I took these to a scrapbooking party and they were a HUGE hit! I will certainly make again!  -  23 Nov 2006  (Review from Allrecipes US | Canada)


    As I sit munching on my freshly baked biscotti....what can I say....It's fabulous!! I made it a more healthy choice...I used white whole wheat flour! One batch I used walnuts and the other cherry extract. They turned out so nice and crisp. Also if the batter is a little sticky to work with just put a small amount of oil on your hands and pat it out. Works perfectly. Did you notice...? no butter! Had it of called for butter though, I would have used canola or olive oil anyway. It is a much healthy choice and is just as good. I make lots of biscotti and am always playing with the recipes. This one is GREAT! Try it!!  -  17 Mar 2007  (Review from Allrecipes US | Canada)