RECIPE FROM DINING IN
Styling and Photography by Chavi Feldman

These decadent pecan chocolate chip biscotti with icing are really nice to serve with ice cream or beside a glass of tea.

YIELDS ABOUT 4½ DOZEN BISCOTTI

Cookies

• 6 eggs
• 2 cups oil
• 2 cups sugar
• 4 tsp vanilla extract
• 6½ cups flour
• 4 tsp baking powder
• 2 cups chopped pecans
• 10 oz (280 g) chocolate chips

Toppings and glaze

• cinnamon, for sprinkling
• sugar, for sprinkling
• chopped pecans, for sprinkling
• 1 cup confectioners’ sugar
• 2 Tbsp hot water

Preheat oven to 350°F (175°C).

In a large bowl, mix the cookie ingredients, adding pecans and chocolate chips last. Divide into six parts and form into logs. Sprinkle with cinnamon and sugar.

Bake for 25 minutes. Slice logs into cookies, ¹⁄₂-inch (1-cm) wide, and bake for another 5–10 minutes.

Mix confectioners’ sugar and water. When cool, drizzle glaze on top and sprinkle with chopped pecans.

(Originally featured in Family Table, Issue 797)