Cookie Carnival: Chocolate Pecan Biscotti

Sorry for the fuzzy picture but that is how I felt all week after making this. I started feeling bad Friday night but darn it I had plans and then I slept for a week. So by the time I figured out my pictures were fuzzy it was way past time to take another.

This months recipe from Kate at The Cookie Carnival was Chocolate Hazelnut Biscotti. I have never made biscotti before, heck I have never eaten biscotti before so this was a real experiance for me.

I had some problems with the recipe. The biggest problem was heat both my internal and the external. The rest was a dough that was much softer than I think it should have been. If I had been capable of thought at all I would have chilled it so I could form it into loafs. But I didn't and it shows.

CHOCOLATE PECAN BISCOTTI
ingredients:
1 1/2 cups pecans, toasted
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

preparation:
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted pecans in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted pecans, chocolate chips and 1/2 cup ground hazelnuts.


Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.


Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.


Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

Temper's take:
They were my favorite kind of cookie, one that needs a big glass of milk. It was dry and rich and dense. Unlike alot of cookies, even though it soaked up alot of liquid it did not become mush and fall apart, a definite plus in a dunking cookie. I need to learn how to make them prettier and smaller. I will definitely try these again, or something similar.