Chocolate Pecan Biscotti Draft

Name: Chocolate Pecan Biscotti
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 2½ cups all-purpose flour; 1 cup sugar; 1 tsp baking powder; 3 large eggs; 1¼ cups toasted pecans, coarsely chopped (155 g); 7 oz bittersweet chocolate, coarsely chopped

Fat-free biscotti from whipped eggs with toasted pecans and bittersweet chocolate, baked twice until dry and crisp.

Prep25 min
Cook35 min
Rest20 min
Total1 hr 20 min
KashrutParve

What you need

Amount:×1

How I make it

In a stand mixer with the whisk, beat the sugar and eggs on medium speed for about 5 minutes, until very thick, pale and stable.
Add the flour and baking powder and fold in with a spatula until the dough is even.
Add the pecans and chocolate and keep folding until evenly distributed.
Wet your hands and divide the dough into two equal parts.
Shape each part into a log 2 inches (5 cm) wide and place on a baking sheet lined with parchment paper. Wet your hands again if needed to smooth the tops.
Bake for about 20 minutes in an oven preheated to 350°F (175°C), until golden. Take out and let the logs cool.
Lower the oven to 300°F (150°C).
Move the cooled logs to a cutting board and slice into cookies ½ inch (1 cm) thick.
Lay on a parchment-lined baking sheet and bake for about 15 minutes, until completely dry.

What I've learned

The dough is very soft and sticky, so I work it with wet hands.

Source: ChefEf (chefef.com)