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chocolate cantuccini

Chocolate Cantuccini with Maple Pecans

These incredible Chocolate Cantuccini with Candied Pecans are as perfect with a glass of sweet wine, as in Tuscany, as with a strong cup of coffee. Dutch Process Cocoa adds additional depth to these cookies, while the almond extract adds a lovely bitterness. Maple pecan chunks add some crunch, while semi sweet chocolate chips add a creamy sweetness which perfectly compliments the rest of the flavours in this perfectly crispy cookie.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: biscotti, cantuccini, chocolate, cookies, nut, pecan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 cookies
Calories: 121kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Baking sheet
  • Parchment Paper
  • Knife

Ingredients

  • 2/3 cup White sugar
  • 2 Large eggs
  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Fine sea salt
  • 1 1/2 cups All Purpose flour
  • 1/4 cup Dutch Process Cocoa
  • 3/4 cup Raw Pecans halved
  • 1 tbsp Maple Syrup
  • 1/2 cup Semi Sweet Chocolate Chips
US Customary - Metric

Instructions

  • Pre heat the oven to 350 F.
  • Line a baking sheet with parchment paper and bake pecans for 10 minutes then set aside.
    Line a baking sheet with parchment paper and bake pecans for 10 minutes then set aside.
  • Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
    Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
  • Add the almond extract, baking powder, salt, flour, and cocoa. Mix for another 3 minutes on medium until fully combined.
    Add the almond extract, baking powder, salt, flour, and cocoa. Mix for another 3 minutes on medium until fully combined.
  • Break up the pecans, and mix them with the maple syrup.
    Break up the pecans, and mix them with the maple syrup.
  • Gently fold the chocolate and pecans into the dough.
    Gently fold the chocolate and pecans into the dough.
  • Turn the dough out onto your lined pan.
  • Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
    Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
  • Bake on the middle shelf for 20 minutes.
    GBake on the middle shelf for 20 minutes.
  • Remove and cut into 1/2 inch slices, should make 16 cantuccini.
    Remove and cut into 1/2 inch slices, should make 16 biscotti.
  • Lay them out on the wide side and put them back in the oven for 10 min.
    Lay them out on the wide side and put them back in the oven for 10 min.
  • Flip them, and bake for 10 more minutes.
    Flip them, and bake for 10 more minutes.

Nutrition

Calories: 121kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 454mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Calcium: 26mg | Iron: 1mg