Chocolate, Coffee, Pecan Biscotti

 For newer followers of FYIC I wanted to repost one of my very popular recipes. This Biscotti is  inspired by the very talented Belinda Jeffery.  I once had the compliment from "Wilbur" that it was the best Biscotti he had ever had.  High praise indeed!  It makes an excellent home baked gift for Christmas presents.  It keeps quite well in a sealed jar if you can resist not eating.

Ingredients

80g roasted pecans, halved (can substitute other nuts)

1 3/4 cups plain flour

3/4 teaspoon bi carb soda

3/4 teaspoon baking Powder

1/2 teaspoon salt

2 teaspoons of instant coffee granules

120g best quality dark chocolate, chopped

125g unsalted butter at room temperature

1 cup caster sugar

1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)

1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.

Line a large oven tray with baking paper.

Combine the flour, bi carb, baking powder and salt in a small bowl.

Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.

Add the pecans and chocolate and mix so they are coated with the flour mixture.

In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.

Add egg is slowly beating in between. 

Add the vanilla.

Combine the flour mixture above and fold until a soft dough forms.

Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 

Leave space between the 2 logs as the mixture will spread when baking.

Bake for 35 minutes or until golden.

Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.

Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.

Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade