This is the Chunks Ahoy of the biscotti world.
For an even more choaclatey biscotti, substitute 80g of flour with cocoa powder.
650 g All-Purpose Flour
25 g Baking Powder
300 g Butter
5 Eggs
15 ml Vanilla
550 g Brown Sugar
100 g Pecans, toasted and chopped
250 g Milk Chocolate, chopped coarsely
250 g Dark Chocolate, chopped coarsely
600g Dark Chocolate for dipping
200 g White Chocolate for drizzling
1. In the bowl mixer, with a paddle, combine flour and baking powder.
2. Cut the butter into the flour to get a coarsely crumbly consistency.
3. In a separate bowl, whisk together the eggs and vanilla.
4. Add the brown sugar, pecans, milk chocolate, dark chocolate, and egg mix. Mix just until dough has formed. Place onto flour-dusted work surface.
5. Divide the dough into 2 pieces and shape into logs, approximately 24" in length. Transfer to cookie sheet - make sure there's a lot of room between the 2 logs, because THEY GROW A LOT. Press down on the logs.
6. Bake at 350F, approximately 20-35 minutes (rotate after 15 minutes) until completely baked and golden.
7. Allow the logs to cool enough to handle (can be done in a fridge/ freezer) and slice with a serrated knife into 3/4 inch thick biscotti.
8. Dry biscotti in 300F oven for 15 minutes. Set aside to cool.
9. Meanwhile, temper the dark chocolate and white chocolate.
9. When biscotti has cooled completely, dip in dark chocolate and drizzle with white chocolate.