Chocolate Cappuccino Biscotti with Pecans are your answer to what to have with your morning coffee. The chocolate biscotti has cappuccino pecans inside and then are dipped into dark chocolate and sprinkled with pecans.
I received complimentary product from sponsor companies to aid in the creation of the #FallFlavors Week recipes. All opinions are mine alone. #ad #sponsored
I’m so excited to be a part of #FallFlavors Week with some fantastic bloggers. We’ve been working on recipes with fall flavors for awhile now and can’t wait to share them with you this week. Plus, we’ve got two amazing sponsors who generously provided products for us to use!
At the end of this post, you will find all of today’s recipes linked up. I’m starting the week with these easy to make Chocolate Cappuccino Biscotti with Pecan recipe. I’m using cappuccino pecans from Millican Pecan and let me tell you – they are addicting! I actually had to set aside enough to make the biscotti before we ate them all! They also sent me regular pecans and a sweet & spicy flavor. All of them are so so SO good!
Tips to Make the Biscotti:
Biscotti is a twice baked cookie that is crisp and perfect for dipping into your coffee or tea. It’s also just great to munch on as a treat and great for gift-giving.
I find it’s best to freeze the butter and then grate it for recipes like this since you start with cold butter. Freezing the butter makes it easier to incorporate it in the flour.
Once you have your biscotti dough mixed and kneaded a few times on a floured surface, I find it easier to shape the logs right on the baking sheet. You want half the dough into two balls, then shape them into 8 or 9 inch long logs. Pat each log down till they are about 2 inches wide and about 1 1/2 inches high.
Once the logs are baked, allow them to cool for about 10 or 15 minutes so it will be easier to cut.
Using a serrated knife, cut the slabs into 1 inch slices and lay the slices cut side up back on the baking sheet. Bake again and halfway into baking time, turn the biscotti over.
Once the biscotti has baked the second time, remove from oven and cool on wire racks before dipping into the dark chocolate and adding the cappuccino pecans. You can also eat them just like this.
Melt the chocolate according to package directions and chop the pecans. Dip the end of the biscotti in the melted chocolate and then sprinkle on pecans. Allow to chocolate to set before eating or storing.
Chocolate Cappuccino Biscotti with Pecans
For the biscotti:
- 2 cups flour
- 1 tbsp Dutch processed cocoa powder
- 1 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup unsalted butter, frozen and then grated
- 3 eggs
- 1 tsp instant espresso dissolved in 1 Tablespoon warm water (OR 2 tablespoons instant coffee dissolved in 2 tablespoons warm water)
- 1 tbsp coconut oil, melted and slightly cooled
- 1 tsp vanilla
- 1 cup Millican Pecan cappuccino pecans
Chocolate and Pecan topping:
- 1/2 cup
chopped Millican Pecan cappuccino pecans
- 1 cup dark chocolate chips
To make the biscotti:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together.
- Add the frozen grated butter to the flour mixture and toss gently to coat. Set aside.
- In a medium bowl, whisk the eggs, instant espresso mixture, coconut oil, and vanilla together.
- Pour into the flour/butter mixture and gently mix with a wooden spoon until everything is just combined, then fold in the cappuccino pecans.
- Turn dough out onto a lightly floured surface, knead lightly until the dough is soft and slightly sticky, about 8-10 times. Dust your hands with a little flour if need be. If the dough it still too sticky, add a tablespoon or two and knead a couple of more times.
- With lightly floured hands, divide the dough into half and place each half onto a baking sheet. Shape each half into an 8-9 inch log, patting down until each is about 1/2 inch thick (about 2 inches wide.)
- Bake in oven for about 25 - 30 minutes, and then remove from the oven, but do not turn off the heat. Allow the baked slabs to cool for 10 minutes. Once the slabs are cool enough to handle (they will still be warm), cut each into 1 inch thick slices. Place the slices cut sides up back on the baking sheets. Return to the oven to continue baking for 18 - 20 minutes, turning halfway through the time.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crisper.
To make the topping:
- Melt the chocolate in a medium bowl in the microwave. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth.
- Dip one end of each biscotti in the melted chocolate and immediately sprinkle with the chopped cappuccino pecans. Place the dipped biscotti back on the wire rack to allow the chocolate to set.
It’s time for Flavors of Fall
Let’s celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Monday:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy