Chocolate Bourbon and Pecan Biscotti

Chocolate, Bourbon and Pecan Pie; oh how I love thee. It's a great combination that must be tried out again in yet another form- Biscotti. The twice-baked Italian cookie.

I am going to be completely honest here, I was not a fan of biscotti the first time I tried it. It was just too damn hard and flavorless. Of course the Biscotti I tried was store-bought from a brand that shall not be named....not because I don't want to name it, but because I can't remember the name of the brand! Anyway, I bought it thinking I was being all fancy and was seriously let down. Three years later, I thought maybe I'd give it another chance. After baking and ravenously eating the Chocolate Bourbon Pecan Pie at Thanksgiving, the only thing on my mind was replicating this. I already had the fantastic idea of gifting friends with this awesome pie, but I also wanted to take it to another level. So my old cookie foe biscotti popped in my head for some reason. 

I scoured the web for a good starter recipe and found David Lebovitz's Chocolate Biscotti. Of course I had to use his recipe. The one thing that he said would make this cookie even better is using Valhrona chocolate powder. I usually use it in all my chocolate baking, but I didn't have any in my cabinet. I thought, ah that's an easy fix I'll just go to the French shop at the local mall and purchase some. Erm, none. I went back almost everyday for the past 2 weeks and they did not have any! So I bought some Organic/Bio Chocolate Dutch Processed powder and hoped for yummy results. Luckily this powder did the trick! I am still going to look going to bug the folks at the shop for the chocolate powder though!!! 

This treat was perfect for the "First Day of Christmas" anyway!

So it tasted excellent and tastes even better dipped in coffee, tea,  or milk.  Try these out!! 

Also, I prefer twice-baked to once baked. Though my children and I destroyed almost a whole log of the once baked biscottii :)

Chocolate Bourbon Pecan Biscotti

Adapted from David Lebovitz Chocolate Biscotti

Ingredients

For Biscotti

2 cups flour

3/4 cups top quality cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs, room temp

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon bourbon

1 cup pecans, toasted and very coursely chopped

3/4 cup chocolate chips

For the glaze

1 large egg

2 tablespoons of course sugar (raw sugars like turbinado)

Directions

Preheat oven to 350F (180C)

In a small bowl, sift together the flour, cocoa powder, baking soda and salt.

In a large bowl, beat together the 3 eggs, sugar, vanilla extract, and bourbon. 

Gradually stir in the the dry ingredients, then mix in the nuts and chocolate chips until the dough holds together.

Line a baking sheet with parchment paper or silicone mat ( i want one!). Divide dough in half.

On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs.

Beat the remaining egg and brush the tops of the logs liberally with the egg- not all! 

Sprinkle the tops with the course sugar and bake for 25 minutes until dough feels firm to touch.

Remove cookie dough from the oven and cool for 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2 inch slices. 

Lay cookies cut side down on baking sheet. And return to oven for 20 to 30 minutes, turning the baking sheet midway during baking, until cookies feel mostly firm. When the cool they'll firm more.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Dip in melted chocolate for more indulgence! Half dip into melted chocolate, then cool allow to cool until chocolate hardens.

Hope you all enjoy these as much as my family did!!! 

Happy Baking.