Double Chocolate Walnut Biscotti studded with roasted walnuts and chocolate chunks just waiting to be dunked in you morning coffee, tea, or hot chocolate. I love biscotti, but you might remember that I hate coffee. Well maybe not all coffee… just regular coffee-give me a sugary coffee drink with whipped cream and drizzled caramel any day! I start most of my mornings with a cup of tea and sometimes some delicious biscotti. This quick and easy biscotti also makes great gifts for family and friends.
Double Chocolate Walnut Biscotti
Ingredients:
- 3/4 cup walnuts, chopped
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot water
- 1 teaspoon vanilla
- 3/4 cup bittersweet chocolate (60% cocoa), chopped
- 1 tablespoon powdered sugar
Directions:
- Preheat oven to 350°F. line a large baking sheet with parchment paper.
- On a separate baking sheet, spread the walnuts nuts onto baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
- In a large bowl sift together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time and beat until incorporated. Stir in flour mixture until just combined to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet divide dough into two portions. Form into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 25-35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 5 minutes each side. Cool biscotti on a rack.
- Biscotti keep in airtight containers 1 week and frozen, 1 month.
Source: adapted from Gourmet, December 1994
I’ve been wanting to make biscotti for so long now. I’m not really a fan of it but I’ve homemade is so much better. Yours looks great!
I love how much chocolate there is in this recipe
I’m sure it’d be great with a cup of tea!
ahh i love biscottis! especially almond flavored ones!
I made these too but adapted from David Lebovitz. They turned out so yum. Yours look fantastic.
Here’s the link to the post where I made them. http://sliceofmylyfe.wordpress.com/2011/02/21/a-disturbed-week/
I love biscotti. Like the idea of having espresso in the mix too!
I always thought biscotti were baked twice lol I love this, so chocolatey!
This looks perfect, i really really love coffee……
This biscotti looks so rich and chocolaty perfect with afternoon tea!
oh my gosh christina you can make me do any thing for that biscotti. I can already imagine me sipping my morning coffee and biting into this heavenly treat. I am so making this weekend and becoming the envy of neighborhood.
And only for that sole reason I will drink my coffee in the front porch. LOL
OMG! I love biscotti, and these look amazing! Must try soon.
That is the most decadent looking biscotti I’ve ever seen…yum!!! These have to be fabulous~
Ooh this is pretty!
Awwwwwe, I melted!
That looks incredible!!! I am a lover of all things Chocolate! 
Especially if it has Walnuts with it! 
xoxo
Kathleen
I love biscotti but always get mine from Trader Joes! I am too lazy to bake them myself. Great photographs! Love how you used the newspaper as the background.
Mmm, I’m always in search of biscotti recipes. The chocolate/espresso combination looks absolutely wonderful.
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