Perfect Baking Weather{Recipe: Small Batch Chocolate Pecan Biscotti}

We had a bit of snow here in the desert, which is a rare site indeed! It put me in the mood for baking, but I wanted to make just a little something. So, I altered the Vanilla Biscotti from this site to make a half batch of chocolate biscotti. It turned out great and made just enough for just my husband and I. 

Small Batch Chocolate Pecan Biscotti

3 tablespoon butter*

1/3 cup sugar

1-1/2 teaspoon vanilla extract

3/4 teaspoon baking powder

1/8 teaspoon salt 

1 large eggs*

1/4 cup cocoa powder

3/4 cup + 2 tablespoons all-purpose flour

1/2 cup pecans, chopped

1/4 cup semi-sweet, milk, and/or white chocolate chips, melted

*Note: Let butter and eggs stand at room temperature for about 30 minutes before starting baking prep. Butter should not be completely softened. 

Instructions:

1. Preheat oven to 350ºF. Line a 18"x 13" baking sheet with parchment paper; set aside. 

2. In a medium-size mixing bowl, beat together the butter, sugar, vanilla, baking powder, and salt until smooth and creamy.

3. Beat egg into the butter mixture, the batter may look a but curdled. Add cocoa powder and beat until combined. Add flour and, with mixer set on low, mix until smooth. Fold in chopped pecans. The dough will be a little sticky. 

4. Place the dough onto the prepared baking sheet and shape into a 9 1/2"x2" log about 3/4" high. If dough is too sticky to work with, dampen fingers to help prevent sticking. Smooth the top and side of the log with a wet spatula or bowl scraper. 

5. Bake the dough in preheated oven for 25 minutes; remove from oven.

6. Using a spray bottle filled with room temperature water*, lightly spray the top and sides of the log. This will make slicing the biscotti easier and less crumbling. Reduce the temperature of the oven to 325ºF

7. Let the baked log sit for 5 minutes, then using a serrated knife, cut the log crosswise into 3/4" slices. Alternatively, the log can be cut diagonally for longer, but fewer, biscotti. Be careful to cut straight down, or else you will have uneven slices that may topple while baking. 

8. Return the biscotti flat edge down onto the prepared baking sheet. Return the biscotti to the oven and bake 20-25 minutes, or until they feel very dry. They may feel slightly soft and moist in the very center if breaking one open for testing, but they will continue to dry out while cooling. 

9. Transfer biscotti from baking sheet to cooling rack; cool completely. When completely cooled, drizzle with chocolate of choice. For biscotti shown, 1/4 cup semi-sweet and 1/4 cup white chocolate was used. Store in an airtight container at room temperature for up to 2 weeks.

Makes about 10-12 biscotti

*For the biscotti pictured I could not find my spray bottle, so I dampened a paper towel, squeezed out excess water, then laid it over the biscotti log and pressed lightly. This worked just as well as spraying the biscotti log. 

Pour a cup of hot cocoa or coffee and enjoy!