Clementine Pecan Biscotti with Dark Chocolate - Elizabeth

As a kid I was never too impressed by biscotti - it was hard, unfriendly to eat & not as sweet as a cookie. All this changed when I gave this Candy Cane Biscotti [by the ever-amazing Annie's Eats] a try. A cup of hot coffee and a sweet treat first thing in the morning?? Amazing. I was hooked. I made a batch of Cinnamon Chip Banana Biscotti last week & I've got a batch in the oven now, based off this orange nut recipe.

This is hands-down the best biscotti I've made yet!




Clementine Pecan Biscotti with Dark Chocolate

3 eggs
1 teaspoon vanilla
zest of 2 clementines
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 c pecans, chopped
1/4 c dark chocolate chips

Preheat oven to 400.

In a small bowl, beat together eggs, vanilla & zest. In another both, sift together flour, sugar, baking powder and salt. Mix wet & dry. Stir in nuts [with a spoon or your hands.]

Shape into two logs on a parchment lined baking sheet - about 12 inches by 3 inches, each.

Bake for 40 minutes, or until golden brown.

Remove from oven and let rest. Once cool, slice each log diagonally into 1/2 inch pieces. Lower oven to 275. Lay biscotti pieces on their sides, cook for 20 minutes, flip over onto other sides & bake another 20 minutes.

Remove and let cool. Melt dark chocolate chips in a double boiler [or by putting a smaller pot into a larger one full of boiling water, like I do]. Stand biscotti up, sides together, into one long log [or two] - drizzle chocolate over evenly. I had a little extra chocolate left in the pan, so I just dumped in some salted peanuts & mixed it up so I wouldn't waste any. Bonus treat!

One chocolate has set, store in an airtight container & enjoy daily, dunked in a cup of coffee.







Enjoy!!