Espresso Pecan Biscotti: A Guest Post with Chef Dennis

Welcome! Won’t you sit and stay a while? These beautiful biscottis are here via Chef Dennis from More Than A Mount Full. I am honored that he is taking the time to help me out so I can walk away from the computer this week. You didn’t think I would just leave you all empty-handed, did you?! I know you will enjoy his recipes (**BONUS: He is giving you TWO!**). Also don’t forget to stop by his blog and tell him I said hello!

Hi to all the readers of In Katrina’s Kitchen, I’m Chef Dennis from More Than A Mount Full and it’s my great pleasure to be here today with you and my friend Katrina!  I don’t get do many guest posts because of time limitations, So I was  thrilled to be asked, and so happy to be here today with all of  you today while Katrina takes a much deserved vacation!

Espresso Pecan Biscotti: A Guest Post with Chef Dennis on @KatrinasKitchen

If you have ever been to MTAMF,  I’m sure you noticed on more than one occasion that I enjoy Italian foods of all types and they do find their way on to my posts a good deal of the time, so of course I’m going with Italian today!  Now I’m not a baker by any stretch of the imagination but I do love to bake.  I guess you could say it’s almost therapeutic for me, and of course I love to eat and who doesn’t love something sweet!  I thought about what I could make for you today, that would keep up with the high standards Katrina has gotten her fans use to (she is a fantastic chef and baker!).   So I thought for today’s post, I would make my go to Italian cookie the Biscotti.

A few weeks ago I was sent some of the most delicious flavored pecans from Amelia’s Spicing Pecans, and before I managed to eat them all while at my computer, I made a few batches of biscotti, and was that a good decision!

This is the easiest biscotti recipe I have ever used and is basically foolproof,  it’s one I teach at school.   If you don’t happen to have a friend to send you Spicing Pecans, feel free to substitute regular pecans instead (dried fruit works very well too).   You’ll be amazed at how easy they are to make, and of course delicious, so please make sure you give them a try!  You’ll be happy you did!

Espresso Pecan Biscotti: A Guest Post with Chef Dennis on @KatrinasKitchen

We do love biscotti in our home, they go so well with our morning espresso, coffee or just as a snack and they hold up well in ziplock bags for over a week.  That is if they last that long! Thanks to Katrina for allowing me to share her blog today, and I hope you stop by and say hello when you have a chance.   Enjoy the rest of your week, stay cool and stay full!

Cheers
Dennis

Espresso Pecan Biscotti: A Guest Post with Chef Dennis on @KatrinasKitchen

Espresso Pecan Biscotti Recipe

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Delicious biscotti studded with and pecans and espresso

Ingredients:

  • 1 2/3 cup flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • 2/3 cup sugar
  • 2 tablespoons oil
  • 1 cup coffee flavored pecans
  • 1 tsp. instant espresso powder
  • 4 oz. white chocolate melted (optional)

Directions:

  1. Preheat oven to 350 F
  2. In a small bowl mix together flour, baking powder, espresso powder and salt.
  3. In a large bowl, lightly beat the eggs, then slowly add in the sugar.
  4. Slowly add in the oil until mixture is a light yellow in color.
  5. Add the flour mixture, and Chopped Pecans, mix together until blended.
  6. With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.
  7. Bake for 25 minutes or until golden brown.
  8. Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.
  9. Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.

Notes:

  • I dipped one side of the espresso biscotti in white chocolate.  Milk chocolate or a mocha chocolate would have worked well too!
  • For my Cinnamon Biscotti, I merely substituted cinnamon pecans for the coffee pecans, and ½ tsp. of cinnamon for the instant espresso powder.  The rest of the recipe remained the same.
- Katrina

35 Responses to “Espresso Pecan Biscotti: A Guest Post with Chef Dennis”

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    1
    Maris — August 3, 2011 at 11:51 am

    Oh how I wish i had a few of these right now with my morning coffee! Wonderful guest post!

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    Blog New Blacxk — August 3, 2011 at 11:55 am

    Great guest post! Delicious recipe!

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    Erin @Dinners Dish.. — August 3, 2011 at 12:02 pm

    Great to see you here Dennis. I love the variation of cinnamon for the biscotti. I have never tried making them before, but you are making me want to!
    Hope you are having a great rip Katrina!

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    Kelly — August 3, 2011 at 12:09 pm

    Oh this looks so delicious, I'd love some with my coffee this morning! 🙂

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    Amy — August 3, 2011 at 12:33 pm

    I am drinking my coffee now wishing I had one of those to dunk in my coffee! Great Post!

    http://chickswholovetoeat.blogspot.com/

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    Chef Dennis — August 3, 2011 at 12:54 pm

    Thanks for having me here today Katrina! It is such a honor to be able to share your blog with you today! Many thanks for all the wonderful comments already!

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    Sylvie @ GITK — August 3, 2011 at 12:58 pm

    Nice to see you here Chef Dennis! I could go for a couple of your biscotti right about now.

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    [email protected] — August 3, 2011 at 2:00 pm

    Hi Chef! I feel that the espresso biscotti and I need to start hanging out, like asap!

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    RavieNomNoms — August 3, 2011 at 2:10 pm

    Thank you so much for featuring Chef Dennis!! He is such an inspiration to me. The biscotti looks to die for!!

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    Elin — August 3, 2011 at 2:10 pm

    After reading the recipe and that picture doesnt lie, I knew I had to make them soon so that I get to enjoy what Chef Dennis is enjoying with his cup of expresso ! 🙂

    Katrina…have a nice vacation 🙂 you did right in asking Chef Dennis to guest post for you…his bakes are always great and I am sure all your readers will love this biscotti of his 🙂 I do anyway 🙂

    Have a nice day to both of you,
    Elin

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    Sanjeeta kk — August 3, 2011 at 2:19 pm

    Aww.. love these crisp and crusty Biscotti!

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    Carolyn — August 3, 2011 at 3:28 pm

    Great guest post, Katrina and Dennis. I am a biscotti lover so this is my sort of recipe. And two of my other favourite things, coffee and pecans are in them. I would LOVE these!

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    Viviane B. Farre — August 3, 2011 at 3:35 pm

    Some people might think that dipping espresso infused biscotti into coffee might be overkill – but not me! This recipe is fantastic, particularly because it is so simple. Wonderful guest post!

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    kitchenarian — August 3, 2011 at 4:23 pm

    Dennis – what a delicious recipe. I love biscotti as much as I love coffee! Katrina – enjoy your time away from the computer. I can't wait to see what you bake when you return!

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    cookinghealthyforme — August 3, 2011 at 4:44 pm

    Delicious! I love biscotti! I've never heard of coffee/espresso in biscotti – brilliant! ….and anything with pecans is a favorite of this Southern girl!

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    The Farmers Wife — August 3, 2011 at 6:32 pm

    Oooo… Oooo… I'm in love! I'm a biscotti-holic and I can only imagine how AMAZING these would be! Great post Chef Dennis and Katrina!

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    torviewtoronto — August 3, 2011 at 6:47 pm

    lovely post delicious looking biscotti

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    Bake Your Day — August 3, 2011 at 11:27 pm

    I don't know which one I like better or want to make first. Maybe I'll just make both! 🙂

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    Tiffany — August 4, 2011 at 12:12 am

    Just the type of pick me I need in the morning! These biscotti look great!

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    Parsley_Sage — August 4, 2011 at 12:22 am

    AND its dipped in white chocolate. Lordy that's delicious! Great team up for a lovely recipe and post! Well done 🙂

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    The Harried Cook — August 4, 2011 at 2:01 am

    Great post, Chef Dennis… Love biscotti and your recipe sounds SO good.. Wish I had few of these right now… Yummy!

    Enjoy your break, Katrina! 🙂

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    Candace — August 4, 2011 at 2:50 am

    I certainly wish that I had waited until breakfast in the morning to read this yummy recipe. I'm hungry and it's way too late to eat. My friend from Louisiana just brought a bag of pecans to me when she visited. I know exactly what I'm going to make with them. These look delicious, Chef! Thanks for sharing your recipe. I really enjoyed your guest post. Katrina, I hope you are enjoying your break!

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    Sandras Easy Cooking — August 4, 2011 at 3:18 am

    Great guest post Katrina, and very delicious recipe for biscotti Chef Dennis! I love your mouthwatering pictures!!! Both of you did fantastic job!!!
    Katrina I hope you are having fun!!!

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    Eftychia — August 4, 2011 at 8:35 am

    This is perfect with a cup of coffee. Thanks!

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    mariscakes — August 4, 2011 at 3:18 pm

    Great biscotti recipe,Chef Denis!! Thanks Katrina for sharing your space, have a great weekend

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    @KatefromScratch — August 4, 2011 at 6:03 pm

    Fabulous biscotti recipe. Huge fan of all things cookie like and this one is heavenly. Great post!

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    caroline — August 4, 2011 at 6:25 pm

    Welcome, Dennis! What a great guest post, this biscotti recipe sounds fabulous. 🙂

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    Kathleen — August 4, 2011 at 6:40 pm

    Dennis these look marvelous! I know coming from you they'd taste even better than they look!!!

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    Bonnie Banters — August 4, 2011 at 7:43 pm

    These look fabulous! I make mondel bread…which is so close to biscotti and I adore both! Thanks for sharing!

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    Sandra — August 4, 2011 at 10:25 pm

    These look so tempting and this was an awesome post. Thanks Katrina and Chef Dennis!

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    happywhennothungry — August 5, 2011 at 12:51 am

    I love homemade biscotti! Yours look delicious!

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    Becky — August 6, 2011 at 2:31 am

    A great guest post, chef! The biscotti looks wonderful, and I can just smell the cinnamon now. I live all things cinnamon, even biscotti.

    Katrina,
    Glad that you were able to twist the Chef's arm to be your guest blogger.

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    Maranda — August 16, 2011 at 6:32 pm

    These sound fantastic!! I'm very intrigued by the cinnamon biscotti as well. Such a versatile recipe that can be changed up and be delicious with each adaptation. Thanks for sharing!

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    Eva — September 12, 2011 at 2:53 pm

    I really like your inspiring website! Being Swedish your American recipes sounds yummy! What should the oven tempereature be for this biscotti recipe? Thanks!
    My recent post Barhäng

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    KatrinasKitchen — September 12, 2011 at 2:59 pm

    Thank you so much for stopping by! This was a guest post from my friend Dennis. I'm sorry we both missed that! I just spoke with him – the recipe has been updated. It is 350 F. Thanks so much for catching that!!

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