Chocolate Walnut Biscotti

Chocolate Walnut Biscotti Recipe

 

1½ hours | 20 min prep

30 cookies

4 ounces semisweet chocolate, coarsely chopped (try a dark chocolate for a

more intense chocolate flavor)  (I used 2 oz 85% cacao and 2 oz semi-sweet)

1 cup granulated sugar

1 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1 teaspoon vanilla extract

2 cups coarsely chopped nuts

Preheat oven to 300°F Line a large baking sheet with parchment paper or waxed paper.

In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.

In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.

Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the nuts when about half mixed.

Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).

Carefully transfer the logs to the prepared baking sheet, spacing them evenly.

Pat to even up the shapes. Bake until almost firm to the touch, about 40 minutes. Let cool for 10 minutes – no more!  Leave the oven set at 300°F.

Transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.

Bake for 10 minutes.  Turn the slices over and bake until crispy and dry, about 10 minutes longer.

Transfer the cookies to wire racks to cool.

Store in an airtight container at room temperature for up to 1 month.

note:  you COULD dip in melted chocolate, too.  Maybe NEXT time!