Double Chocolate Walnut Biscotti

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


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


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