Biscotti seems more of a holiday type cookie to make and not a summer treat, but I wanted to make these because I was watching my favourite British baking reality cooking show and they were making biscotti. I made these with pecans and chocolate chips with a hint of cinnamon but really the possibilities are endless. If you want to make these nut free, omit the pecans and replace them with coconut or dried fruit or simply leave them out. You can change these up by keeping the base the same and changing the flavour combinations.

Chocolate Pecan Biscotti

In a large mixing bowl, cream together:

• 1/2 cup softened butter
• 3/4 cup sugar

Then mix in:

• 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)

In a separate bowl, sift together:

• 2 and 1/4 cups flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon

Add the dry ingredients into the butter mixture and combine until it looks like cookie dough. Then add in until just mixed:

• 3/4 cup chopped pecans (dried fruit or coconut can be used instead to make nut free)
• 2/3 cup semi-sweet chocolate chips

Form into a long oval, partly flattened log, approximately 14 inches long and 3 inches wide. Bake at 350 degrees F on a parchment lined cookie sheet for approximately 35-40 minutes until lightly golden brown.

Cool for 30 minutes. Using a cutting board and sharp serated knife, cut the log into diagonal 1/2  to 3/4 inch pieces. Place on the parchment lined cookie sheet and bake again for approximately 15 minutes at 350 degrees F until lightly golden brown and crisp. Cool. Makes approximately 15.