Chocolate- Dipped Pecan Praline Biscotti {Gluten Free} #FBcookieswap

Pecan Praline Biscotti 2

Finally the Big Day has arrived!  This is my first year participating in the cookie swap to end all cookie swaps!  My cousin Christine at Chew Nibble Nosh participates each year, and I was super excited to join the Great Food Blogger Cookie Swap family!  This year’s swap was extra special because not only do we get to share a ton delicious cookie recipes with you like these Chocolate-dipped Pecan Praline Biscotti, but the food bloggers and sponsors involved also raised over $12,000 for one of my favorite causes, Cookies for Kids’ Cancer!!  Huge thanks to all of the sponsors and bloggers who made that possible.  That’s AMAZING!  It’s a mind blowing how many wonderful people I have met over the last month.  Food really does bring everyone together.

fbcookieswap2014

If you’re not familiar with the swap, each holiday season we bake up a batch of cookies and send a dozen out to three food bloggers from all over the US, and it’s done Secret Santa style.  You never know who will be sending you cookies until they arrive at your door.  The best part is that they have a group of Gluten Free Bloggers such as myself that participate, so I can actually eat the wonderful cookies!  I know that in my house, it’s always really exciting when tasty packages arrive!  This year, I received delicious Flourless Peanut Butter cookies from Sara at Snixy Kitchen, Flourless Chocolate Hazelnut Cookies from Alison at Food by Mars, and Gluten Free Gingerbread Chocolate Chip Cookies from Brianna at Flippin’ Delicious.

For my cookie I choose to make something that was a taste of the South with rich pecans, praline and sweet chocolate.  I wanted to make sure that the cookies would travel well, so I decided to make Chocolate-dipped Pecan Praline Biscotti.  Biscotti is a twice baked cookie that originated in Italy.  They are the perfect little dippers for coffee or hot cocoa!  I figured these would be the perfect cookie to send near, and far to the other wonderful bloggers.

For the Praline:

2/3 Cup Sugar

1 Cup Pecans, chopped

Biscotti Dough:

1 Cup Pecans

1 Cup Butter

1 1/3 Cup Sugar

4 Eggs

1 Teaspoon GF Vanilla

4 Cups Gluten Free Flour Blend, plus a little extra for kneading

3 Teaspoons Baking Powder

1/2 Teaspoon Salt

8 Oz of Semi-Sweet Bakers Chocolate

2 Tablespoons Coconut Oil

 

Pre-heat the oven to 350*.

first we will start off by making the yummy praline.  If you’re smart you will make a little extra to nibble on while the biscotti are baking 😉  To get started take a piece of foil paper and place it on the counter.  We will be placing the hot praline on this once we remove it from the heat.  In a small frying pan add the sugar and start to heat it over medium high heat stirring until it starts to melt.  Once the sugar starts to melt add the chopped pecans stirring until they are evenly coated.  Once the sugar is completely melted and the pecans are coated transfer them to the waiting piece of foil and allow them to cool.  Once they have cooled use a knife to roughly chop the praline.

Pecans

In a large stand up mixer combine the butter and sugar until fluffy.  Add in the eggs, vanilla, baking power and salt; stir until combined then slowly add the gluten-free flour 1 cup at a time.  Remove the paddle attachment and stir in the pecan praline by hand.

Divide the dough into 4 equal portions.  Flour a flat working surface with GF Flour.  Take one of the balls of dough and transfer it to the floured working surface.  Shape the ball into a log like shape that is about 4″ X 12″ and about 1/4-1/2″ thick.  Transfer the biscotti to a greased or parchment lined cookie sheet.  I typically can fit 2 of the biscotti logs onto each cookie sheet.  Bake at 350* for 20 min.

Pecan Praline Biscotti

Allow the Pecan Praline Biscotti to cool for about 5 mins until cool enough to touch.  Using a sharp knife slice each biscotti loaf into 1/2″ pieces.  Place the sliced biscotti back on to the cookie sheet and bake for an additional 15 mins until they are firm and crisp.

Biscotti

Allow the cookies to cool completely.  In a medium bowl melt the chocolate and coconut oil in the microwave for about 1-2 min.  Stir until the chocolate and coconut oil is thoroughly combined and smooth.  Then dip each of the biscotti in the chocolate and place on a foil or parchment lined cookie sheet.  Place in the fridge for about 20 min until the chocolate is firm.  Place the chocolate dipped Pecan Praline Biscotti in an airtight container.

Chocolate-dipped Pecan Praline Biscotti 2

I love dipping these in a great cup of coffee or crumbled over a nice bowl of ice cream yum!  These Chocolate- dipped Pecan Praline Biscotti are the perfect little cookie to mail to all your loved ones.

Chocolate- dipped Pecan Praline Biscotti

 

Chocolate- Dipped Pecan Praline Biscotti {Gluten Free}
Author: 
Recipe type: Gluten Free Cookie
Cuisine: Holiday Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Rich pecans, sweet praline and silky chocolate make Chocolate-dipped Pecan Praline Biscotti the perfect Gluten Free Holiday Treat that everyone will love!
Ingredients
  • ⅔ Cup Sugar
  • 1 Cup Pecans, chopped
  • 1 Cup Pecans
  • 1 Cup Butter
  • 1⅓ Cup Sugar
  • 4 Eggs
  • 1 Teaspoon GF Vanilla
  • 4 Cups Gluten Free Flour Blend, plus a little extra for kneading
  • 3 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 8 Oz of Semi-Sweet Bakers Chocolate
  • 2 Tablespoons Coconut Oil
Instructions
  1. Pre-heat the oven to 350*.
  2. first we will start off by making the yummy praline. If you're smart you will make a little extra to nibble on while the biscotti are baking 😉 To get started take a piece of foil paper and place it on the counter. We will be placing the hot praline on this once we remove it from the heat. In a small frying pan add the sugar and start to heat it over medium high heat stirring until it starts to melt. Once the sugar starts to melt add the chopped pecans stirring until they are evenly coated. Once the sugar is completely melted and the pecans are coated transfer them to the waiting piece of foil and allow them to cool. Once they have cooled use a knife to roughly chop the praline.
  3. In a large stand up mixer combine the butter and sugar until fluffy. Add in the eggs, vanilla, baking power and salt; stir until combined then slowly add the gluten-free flour 1 cup at a time. Remove the paddle attachment and stir in the pecan praline by hand.
  4. Divide the dough into 4 equal portions. Flour a flat working surface with GF Flour. Take one of the balls of dough and transfer it to the floured working surface. Shape the ball into a log like shape that is about 4" X 12" and about ¼-1/2" thick. Transfer the biscotti to a greased or parchment lined cookie sheet. I typically can fit 2 of the biscotti logs onto each cookie sheet. Bake at 350* for 20 min. Allow the Pecan Praline Biscotti to cool for about 5 mins until cool enough to touch. Using a sharp knife slice each biscotti loaf into ½" pieces. Place the sliced biscotti back on to the cookie sheet and bake for an additional 15 mins until they are firm and crisp.
  5. Allow the cookies to cool completely. In a medium bowl melt the chocolate and coconut oil in the microwave for about 1-2 min. Stir until the chocolate and coconut oil is thoroughly combined and smooth. Then dip each of the biscotti in the chocolate and place on a foil or parchment lined cookie sheet. Place in the fridge for about 20 min until the chocolate is firm. Place the chocolate dipped Pecan Praline Biscotti in an airtight container. I love dipping these in a great cup of coffee or crumbled over a nice bowl of ice cream yum!

 

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