Pecan Chocolate Biscotti

I got this recipe from here, with slight variation.

It's not as delicious as my previous almond chocolate chips biscotti. I feel.

I will need my panel taster to advise whether pecan nut is a good idea for biscotti. Cousins said pecan is not nice. But I thought due to the shape of the nuts, they appear really cute on the biscuit giving special designs.

In terms of the method, I've got a few findings:

1) It's very difficult to actually process the chocolate and sugar together if the chocolate is too soft - the mixture is damp and did not mix well with the egg/ flour mixture later (see the darker part on the biscotti? That's what I mean). So, in countries like ours, it's best to chill the chocolate first. Or I feel it's easier to just mix the sugar with the dry ingredient and then grate the dark chocolate into the egg mixture before other ingredients. The dark chocolate would have to be freeze so that it's hard enough to be grated.

2) The temperature is a bit low, I would say 180C is a better temperature at least for the second time baking. With the given temperature and time, the biscotti is not dry enough therefore not crispy.

3) I've not used white chocolate for coating before, it was quite a mess. Perhaps the room temperature was too warm to allow the white chocolate to set and coat the biscotti properly. Besides, the biscuit crumbs will start to contaminate the white chocolate while we start dipping the biscotti in.

I would actually scrap this recipe. Panel tasters agreed or not?