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Cappuccino Biscotti with Pecans with fall pumpkins in the background
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5 from 6 votes

Chocolate Cappuccino Biscotti with Pecans

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.


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.