Chocolate Pecan Biscotti
Posted by: Charl Thu, 9 Dec 2004, at 8:16 p.m.

 


1 T yeast
3 c unbleached all purpose flour
1/4 c cocoa (not Dutch)
1/3 c sugar
1 T instant coffee
1/2 c whole milk ricotta cheese
4 T unsalted butter
2 extra large eggs
1/3 c milk -- scalded, at room temp
1/4 c Nutella

Program machine for dough. At beeper in second kneading, add 1/2 c chocolate chips and 1/2 c chopped pecans.
Form dough into 2 logs, about 15" long and place on greased cookie sheet. Cover and let rise until
doubled, 2-4 hr. Bake in preheated 350*F oven in center 40-45 min. Cool 10 min on rack, then cut into 1 1/2" slices. Turn onto cut edge and bake 5 min more. Turn over and bake 5 min. They should be dry, but not browned. May dip ends in glaze:

Scald 3/4 c heavy cream, then melt 9 oz semisweet chocolate in it. Store in airtight container. Will keep several weeks. (They should last that long! Ha!)