Chocolate Dipped Pecan Biscotti

 Chocolate-Banana-Cake-Mix-Biscotti-feature-photo

“Biscotti are best dipped in wine.”

– Rose, my Italian mother-in-law

My Italian maternal grandmother served an assortment of fresh-baked cookies when my family visited. There were always biscotti, but I rarely ate them because the other cookies were sweeter and more tempting to my youthful taste buds.

My grandparents always sent us home with bags of cookies. The biscotti were usually the last ones left, which is the only time I ate them.

I remember complaining that they were too hard, and my mom told me that they were supposed to be dipped in coffee. Since I didn’t drink coffee, I dipped then in milk (not something I’d do today!) which made them palatable.

Now that my grandmother is gone, and my taste buds have matured, I sometimes crave biscotti. So, while visiting my husband’s family recently I made some with my mom-in-law’s help.

They tasted much better than I remember from my childhood. Perhaps this is because we dipped them in wine, which, according to my mother-in-law who was born in Italy, is what you’re supposed to dip biscotti in. Don’t you love Italians!

Here’s the recipe that I adapted from My Beef With Meat.

Chocolate Dipped Pecan Biscotti

Ingredients

½ cup pecans, whole plus ½ cup pecans chopped

2 tablespoons almond milk

½ cup pure maple syrup

1 tablespoon of pure vanilla extract

1 ¼ cups white whole wheat flour

½ cup old-fashioned rolled oats

½ teaspoon baking soda

1 package vegan chocolate chips

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a blender or food processor, blend ½ cup pecans and almond milk until the mixture is lumpy. Add the maple syrup and vanilla and blend until uniformly mixed. Pulse in the flour, oats, and baking soda. Do not over mix. Add the chopped pecans and blend until incorporated.

Form the dough into a log on the parchment-paper lined pan. Place the log in the oven and bake for 25 minutes.

Remove the log from the oven and set aside to cool. Decrease the oven temperature to 300 degrees.

When the biscotti log is cool enough to handle, slice with a serrated knife into ¼ to ½ inch slices. Place the slices flat on the same baking pan. Bake for 10 minutes, flip, and bake again for 10 more minutes until both sides are slightly browned. Set aside to cool.

Put the chocolate chips in a microwave safe bowl. Set the microwave to 50 percent power and cook for 1 minute. Remove the bowl from the microwave and stir chips. Return to the microwave and cook for 15 to 60 seconds depending on how close they are to being melted.

Dip one end of each biscotti in chocolate and place on wax paper to cool.

Enjoy – preferably dipped in wine!

The photo above, is not my photo. My biscotti looked like these, but my photos didn’t turn out well. Alas, I still need to practice my photography skills! Anyway, I wanted to get your attention, so that you’d try these yummy cookies, so I used this photo from Kitchen Tested and her also yummy sounding Chocolate Banana Cake Mix Biscotti.

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About celestedimilla

Hey there. I’m Celeste, California girl, writer, psychotherapist and burgeoning plant-based foodie.
This entry was posted in Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.

47 Responses to Chocolate Dipped Pecan Biscotti

  1. The Veggie Green says:

    They look and sound delicious – great recipe! Nicole

  2. Stunning recipe! Will be book marking this for sure Celeste x

  3. Lovely. Will make them soon and let you know :).

    • Oh yea! If I made them again, I’d probably skip dipping them in chocolate just add some chocolate chips or dried fruit to the batter. Just saying! Anyway, hope all is well in your neck of the woods girlfriend! Celeste 🙂

  4. I used to feel the same way about biscotti. Shattered teeth? No thanks! But now I love it. Especially dipped in chocolate…

  5. Namrata says:

    Biscottis look divine Celeste!

  6. natarunmore says:

    Hi Celeste! I just posted something you might find fun, and tagged you in the end 🙂 If you want it would be great if you did it too, if not no problem!!!! 🙂

  7. Sophie33 says:

    Celia, just made chocolate biscotti dipped into chocolate & now, you make these stunning pecan biscotti & dip them into chocolate too,…..yummmmmmmmm! 😃😃😃

  8. Celeste, these look SO GOOD! My mouth is watering.

  9. beautycalyptique says:

    now I need to find a way to make those wheat/spelt-free due to a food allergy. but I have always loved them; dipped in a strong, boldly sugared espresso 😀

  10. Poppy says:

    I LOVE LOVE LOVE biscotti!! I love that they don’t need fat and they last forever! I always add orange zest to biscotti which I think makes them over the top delicious! Love the idea of pecans and chocolate! 😀

  11. Chocolate dipped biscotti! Maybe I should dip my chocolate-sesame biscotti in chocolate next time I make them for a double chocolate hit! Pecan sounds seriously good too.

  12. The Queen V says:

    These sound Delicious Celeste! Im going to have to make them. I think they are fabulous dipped in earl grey tea but wine sounds good too 🙂

  13. Lorrie says:

    Italians really do have a flair with food. I’ve never tried Biscotti with wine but is sound good even with chocolate. maybe this would be good for the holidays.

  14. Ally says:

    Yum! These sound delicious. I have the red wine, now I just need the chocolate-dipped biscotti. 🙂

  15. Mike Lince says:

    These look awesome. I can almost taste the almond flavor. I love biscotti fresh from the oven while it is still warm…with coffee, of course! 🙂

  16. Yummy! I’ve never ventured into making my own biscotti before.

    PS I wanna see your pics Celeste 🙂 I remember you posting a few when you first started practicing after your lessons and they were great!

    • Haha – I almost posted my photo. You’re right, I should just start having more confidence in myself. I’m going out of town today, but maybe I’ll get the chance to post it on this post next week. Thanks for the confidence in me – I appreciate it! Celeste 🙂

  17. mmmmm I’ve been dreaming about biscotti all week, so I think this is a sign that I have to dig up my grandmothers recipe and make them! Thanks!

  18. Jeanne Allen says:

    I never remember my mom dipping biscotti in wine. I always remember her dipping them in tea. I know my great aunt use to dump a shot glass of Vermouth in her coffee and dipping them. Then she would sing up a storm.

    • Hey Jeanne! Awesome to hear from you girlfriend and I’m sorry that we didn’t save any Biscotti for you (I really pigged out on those!). Anyway, we didn’t actually dip the Biscotti in wine. I was exaggerating (actually lying – hehe) for effect. I don’t do that often, but once in a while my fingers just type something that isn’t true for the fun of it. Your mom did tell me that Italians used to dip biscotti in wine, however; so that’s where that all came from.

      I’m always so happy to hear from you Jeanne! I hope you and Bill are having a fab week! Celeste 🙂

  19. Wow! These are very pretty and look be delicious!

  20. Sian says:

    These sound fabulous! I must make them!

  21. First, I like that photo. 🙂 The biscotti looks good to me! Second, I’m glad you shared this because my fiancee loves biscotti (he’s Italian) and his grandma always makes it for Christmas. But, since going vegan, he’s been sadly out of luck. ….Not THIS year he won’t be! 🙂 I’m excited to make this recipe for him! Thank you so much for sharing!

  22. This sounds so healthy! I’d always thought them biscottis they’ve got in jars at cafes would be loaded with butter.

  23. LOL…I had the same experience when we visited my grandmother. As kids we would fly to the cookies like magnets to steel, devouring the cuccidati and tutus and rainbow cookies in a flash but we never understood the adults’ love of those rock hard biscotti. And dunking cookies in wine or coffee seemed like blasphemy! Now I love them, usually dipped in almond milk or coffee or coffee laced with Frangelico or Kahlua. Thanks for the memory nudge and the recipe!

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