Vanilla and Cocoa, Pecan Biscotti

May 9th, 2009

Dimah - http://www.orangeblossomwater.net - Vanilla and Cocoa Pecan Biscotti 5

This biscotti is addictive, it combines two of my favorite things, vanilla bean and pecan!

Let’s make Vanilla and Cocoa, Pecan Biscotti:

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1. Preheat your oven at 350 °F (176 °C). Place the nuts on a baking sheet, and place in the oven for 5 min. Remove and let cool before chopping them coarsely; set aside.

2. With an electric mixer, work the butter and sugar into a smooth paste.

3, 4. Then add the eggs, one after the other. Wait until the first is well incorporated before adding the second egg.

Dimah - http://www.orangeblossomwater.net - Vanilla and Cocoa, Pecan Biscotti 2

5. Add the second egg and beat.

6. Add the vanilla seeds, and mix.

7, 8. In a large bowl, mix flour, baking powder and salt. Add these dry ingredients to the previous batter, and mix only enough for everything to be homogeneous.

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9, 10. Divide the batter in two halves, and add 2 tbsp cocoa to one, and mix. Divide the nuts between the two batters.

11. Shape each into a log (put flour on your hands to do so, as the batter is sticky). Place the logs on a baking sheet (I sprayed my baking sheet with oil), not too close to each other as they will expand, and flatten slightly into a rectangular. Cook for about 30 min. Remove and let cool for 20 min.

Dimah - http://www.orangeblossomwater.net - Vanilla and Cocoa, Pecan Biscotti 4

12. Reduce the oven temperature to 320 °F (160 °C), With a serrated knife, cut each log in 1/3″ slices at a slight diagonal, and place them flat on the baking sheet again. Cook for 10 to 15 more min. Remove and let cool on a rack.

These biscotti keep well for a week in an air-tight metallic box. They keep a little less than similar biscotti without butter.

Dimah - http://www.orangeblossomwater.net - Vanilla and Cocoa, Pecan Biscotti 6

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Dimah - http://www.orangeblossomwater.net - Vanilla and Cocoa, Pecan Biscotti 93

Vanilla and Cocoa, Pecan Biscotti

From: La Tartine Gourmande / Servings:
PDF Text Only / Print With Images

1 cup pecans (or pistachios)

7 tbsp butter, soft

3/4 cup sugar

1 vanilla bean, split in two halves,
seeds scraped out

2 eggs

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

2 tbsp unsweetened cocoa powder, sifted


Preheat your oven at 350 °F (176 °C). Place the nuts on a baking sheet, and place in the oven for 5 min. Remove and let cool before chopping them coarsely; set aside.

With an electric mixer, work the butter and sugar into a smooth paste, then add the eggs, one after the other. Wait until the first is well incorporated before adding the second.

Add the vanilla seeds, and mix.

In a large bowl, mix flour, baking powder and salt. Add these dry ingredients to the previous batter, and mix only enough for everything to be homogeneous.

Divide the batter in two halves, and add 2 tbsp cocoa to one, and mix. Divide the nuts between the two batters. Shape each into a log (put flour on your hands to do so, as the batter is sticky).

Place the logs on a baking sheet (I sprayed my baking sheet with oil), not too close to each other as they will expand, and flatten slightly into a rectangular. Cook for about 30 min. Remove and let cool for 20 min.

Reduce the oven temperature to 320 °F (160 °C).

With a serrated knife, cut each log in 1/3″ slices at a slight diagonal, and place them flat on the baking sheet again. Cook for 10 to 15 more min. Remove and let cool on a rack.

These biscotti keep well for a week in an air-tight metallic box. They keep a little less than similar biscotti without butter.

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13 Responses to “Vanilla and Cocoa, Pecan Biscotti”

  1. Marta says:

    They look so elegant! I love your photos Dimah! I also really enjoy the way you structure your recipes, very easy to follow.
    I love making biscotti for gift bags for co-workers or hostess gifts, they’re just so classy!
    Enjoy Mother’s Day!
    M

  2. What a beautiful presentation! Are these biscotti common in Syria?

  3. Nora says:

    It says to add “two flours”, but the recipe only lists one. Would love to try these, but need some clarification on the recipe.

  4. Dimah says:

    Marta: Thanks for the compliment! you are so sweet. I agree with you, they are great as a gift!

    Nifty Noshing: No, they are not common in Syria. Thanks for dropping by!

    Nora: I’m sorry for the mistake! The original recipe used 1/2 cup quinoa flour + 1/2 cup brown rice flour, so I changed the recipe to 1 cup all purpose flour, and forgot to change the instructions.
    Thanks!

  5. pinkstripes says:

    Your biscotti look wonderful and delicious!

  6. Nora says:

    Made these today – they are delicious!!!

  7. Claudia Haas says:

    How pretty and very very tasy. I want some. Are you having a biscotti party anytime soon?

  8. Your biscotti look great! Those are great flavors.

  9. Latrice says:

    I wish I would have come across this before Mother’s Day, I would have insisted my kiddos and husband make these little gems for my Mother’s Day breakfast or mid-morning snack…there’s always next month for my 34th birthday…and or before!!!!!!! Thanks so much for sharing!

  10. Dimah says:

    pinkstripes: Thank you for stopping by!

    Nora: Thanks! I’m so glad you liked it!

    Claudia: Thanks! I wish you lived nearby, then we can have a biscotti party together!

    lisa: Thanks for visiting my blog. It’s a pleasure to read your comments!

    Latrice: Thank you so much! I hope you try them! Happy *early* birthday.

  11. helen says:

    Lovely! I’m sipping a cup of espresso right now and wish I have one of your biscottis to nibble on!

  12. Dimah says:

    helen: Thanks!

  13. Mona says:

    Hi dima , that looks yummy .

    Where did you find pecans in Syria ?

    thanks a lot

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