A delightful twist on the classic biscotti, featuring rich chocolate and crunchy pecans, perfect for dipping in coffee or enjoying as a snack.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed to avoid lumps.
In another bowl, whisk together the eggs, olive oil, rum, and vanilla extract.
Whisk until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Mix just until combined to avoid overworking the dough.
Fold in the chopped pecans and chocolate chips until evenly distributed.
Ensure the add-ins are evenly distributed for consistent flavor.
Divide the dough into two portions and shape each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs in the preheated oven for 20-25 minutes, or until firm to the touch. Remove from the oven and let cool for 10 minutes.
Cooling slightly makes slicing easier and prevents crumbling.
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Place the slices cut-side down on the baking sheet.
A serrated knife ensures clean cuts without crushing the biscotti.
Bake the slices for an additional 10-15 minutes, flipping halfway through, until crisp. Let cool completely on a wire rack.
Flipping ensures even crispness on both sides.
Melt the white chocolate and vegetable shortening in a double boiler until smooth. Dip one end of each biscotti into the melted chocolate and place on a wire rack to set.
Chill the biscotti briefly to speed up the setting process.
Serve the biscotti or store them in an airtight container for later enjoyment.
These biscotti pair wonderfully with coffee or tea.
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