Recipe: Tiramisu Biscotti

Tiramisu Biscotti

1 cup pecans -- chopped
3 tablespoons sugar
1 cup semisweet chocolate chips -- melted
1 cup unsalted butter -- melted
1 1/2 cups sugar
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3 eggs
2 teaspoons baking powder
3/8 teaspoon salt
3 cups all-purpose flour
3 tablespoons instant coffee granules

Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.

On another baking sheet, also lined with parchment, sprinkle the pecans and dust on sugar. Bake to toast, (10 to 15 minutes) and remove from oven.

Melt the chocolate in a bowl in the microwave and set aside.

In a large mixing bowl, blend the butter and remaining sugar, then add the vanilla, eggs, and coffee liqueur. Stir in baking powder, salt, flour and 1 tablespoon instant coffee granules.

In a small bowl, stir the other 2 tablespoons of coffee with 2 tablespoons hot water.

Turn out one third of the dough onto the baking sheet. Pat the toasted pecans into the dough. Remove half of the remaining dough to a medium bowl and stir half the chocolate mixture into it. Pat this chocolate dough on top of vanilla dough with pecans. For remaining dough, stir in the coffee extract with a wooden spoon or rubber spatula. Pat this dough onto the chocolate dough.

Place in oven and bake until set (30 to 40 minutes). Remove biscotti from oven and reduce heat to 325 F. Let biscotti cool and then cut, on the diagonal into slices, about 1/2 inch thick. Place cookies on pan and bake to dry (turning once) for 12 to 15 minutes. Remove and cool, and then dip the ends of each in remaining melted chocolate. Allow to set.