Ingredients for Chocolate Cherry Pecan Biscotti
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- Rum Extract
- Almond Extract
- 1 teaspoon vanilla extract
- Maraschino Cherry Juice
- Maraschino Cherry
- ½ cup chopped pecans
- 2 tablespoons unsweetened cocoa powder
- Chocolate Chips
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How to Make Chocolate Cherry Pecan Biscotti
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup (1 stick) unsalted butter, softened, ¾ cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, and ½ cup chopped pecans.
- Divide the dough in half. To one half, add 2 tablespoons unsweetened cocoa powder and mix well.
- Shape each dough half into a log approximately 12 inches long and ½ inch thick on the parchment-lined baking sheet.
- Bake for 45 minutes, or until lightly golden.
- Remove from oven and let cool slightly on the baking sheet for 10 minutes.
- Reduce oven temperature to 275°F (135°C).
- Using a serrated knife, cut each log diagonally into ½-inch thick slices.
- Arrange the biscotti slices cut-side down on the baking sheet.
- Bake for 12-15 minutes, flip, and bake for another 12-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack.
- Drizzle with melted chocolate and sprinkle with chopped cherries (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
2g
Carbs
7g
