Double Chocolate Pecan Biscotti from Clabber Girl
By: Tom McClanahan
Updated: April 27, 2011
Double Chocolate Pecan Biscotti
2 cups Clabber Girl baking mix
1/2 cup unsweetened cocoa powder (sifted)
1 teaspoon baking soda
6 Tbsp. butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 cups pecans, chopped
1 cup semi-sweet mini chocolate chips
Preheat oven to 350 degrees F. Line baking tray with parchment paper.
In a small bowl, whisk together Clabber girl Baking Mix, cocoa powder and baking soda. In a mixing bowl, beat together butter and sugar on low speed until light and fluffy. Add eggs and beat until combined. Stir in dry mixture to form a stiff dough. Fold in chopped pecans and chocolate chips.
Divide dough in half and form two logs (slightly flattened, 12 inches long and 2 inches wide). Bake for approximately 35 minutes or firm to the touch. Cool logs, transfer to cutting board, cut on the diagonal in strips. Place back on baking tray and bake for 5 to 10 minutes until crisp.
Yield-20 servings
2 cups Clabber Girl baking mix
1/2 cup unsweetened cocoa powder (sifted)
1 teaspoon baking soda
6 Tbsp. butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 cups pecans, chopped
1 cup semi-sweet mini chocolate chips
Preheat oven to 350 degrees F. Line baking tray with parchment paper.
In a small bowl, whisk together Clabber girl Baking Mix, cocoa powder and baking soda. In a mixing bowl, beat together butter and sugar on low speed until light and fluffy. Add eggs and beat until combined. Stir in dry mixture to form a stiff dough. Fold in chopped pecans and chocolate chips.
Divide dough in half and form two logs (slightly flattened, 12 inches long and 2 inches wide). Bake for approximately 35 minutes or firm to the touch. Cool logs, transfer to cutting board, cut on the diagonal in strips. Place back on baking tray and bake for 5 to 10 minutes until crisp.
Yield-20 servings
