“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
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
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.