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Chocolate Espresso Biscotti with Pecans

Source of Recipe

Lynda McCormick


List of Ingredients

1/3 cup oil
2 large eggs
1 cup sugar
1/3 cup European-style cocoa
2 tsp instant espresso dissolved in 1 tbsp hot water
2 cups flour
2 tsp baking powder
1/2 cup pecans, toasted and chopped
Ghirardelli Double Chocolate Chips, for melting


Recipe

Mix oil, eggs, sugar, cocoa and coffee until smooth. Add flour, baking powder and nuts. Mix until well blended and mixture forms a dough. Divide dough into two logs. If dough is sticky add a little more flour. Place logs onto parchment paper, then on to a baking sheet. Shape into approximately two 12x3" logs. Bake 20-22 minutes in preheated 350° oven. Remove from oven and cool about 5 minutes, then cut into 1" slices with a serrated knife, lie on sides and bake 15 more minutes. Drizzle with melted chocolate chips. Makes 3 doz. biscotti. Makes 3 dozen