White Chocolate Pecan Biscotti

I am officially declaring February chocolate month here at Bionic Baker.  There is already a lot of chocolate happening here, from macarons to mini-hostessesque cupcakes to chocolate stout brownies, but chocolate is such an important part of my life I think it is fair to focus for an entire month on it, especially if that month contains the one holiday entirely devoted to chocolate, er, love.  Anyway, happy chocolate month!

Biscotti means twice baked in Italian.  These cookies are crispy and excellent with espressos or cappuccinos.  The best thing about these cookies is that I whipped up the batter in about 10 minutes.  I love anything so easy and delicious.  I managed to make these in the evening before going out and watching Groundhog Day (which was yesterday, I don't know if he saw his shadow).

I had a biscotti recipe that I vaguely followed.  I think the traditional biscotti is made with almonds, but I'm not sure.  Anyway, this recipe is really forgiving, so you can feel free to let your creativity flow.  I bet these would be good with hazelnuts or dried cranberries.

I had some white chocolate left over from my 1upcakes which I was unable to resist eating.  I figured I either needed to get rid of the bag or I would eat all of them (it's been known to happen) so I whipped up the biscotti and dipped it in chocolate.  I love white chocolate, especially in chocolate chip form.  It is made with cocoa butter but not powder (like dark or milk chocolate) which is why it is white.  It is usually sweeter than regular chocolate.

If that seems like to much extra work, you could mix the white chocolate chips directly into the batter for one less step with probably equal deliciousness.  I think they look so pretty dipped in chocolate though.  I think these are a good start to chocolate month; I hope you enjoy!

White Chocolate Pecan Biscotti

2 eggs
2/3 cup packed brown sugar
2 tsps vanilla extract
1 cup all-purpose flour
3/4 cup whole-wheat flour
1 tsp baking powder
1/4 tsp salt
3/4 cup chopped pecans
6 oz white chocolate chips
1. Beat eggs and sugar together. Add vanilla.
2. Add flour, baking powder and salt and mix gently until combined. Add pecans and stir until combined.
3. Transfer dough to a parchment covered baking sheet and shape into a log about 12 inches long and 3 1/2 inches wide. Bake in a 350 degree oven for 25 minutes.
4. Remove from oven and reduce temperature to 325 degrees. Transfer loaf to a cutting board and cut into 3/4 inch slices on the slight diagonal.
5. Return slices to baking sheet cut side down. Cook for 10 minutes on one side, flip and cook another 10 minutes on the other side.
6. Remove from oven and let cool.
7. Melt white chocolate in a double boiler or microwave. Dip biscotti into chocolate and twirl to cover half evenly. Place on waxed paper to cool.

Adapted from Joy of Baking

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