Chocolate Walnut Biscotti

This Chocolate Walnut Biscotti has a wonderful crisp and crunchy texture that is perfect for dunking in our freshly-brewed coffee…or even in our hot chocolate. They are loaded with chunks of roasted walnuts. Please be reminded that toasting the nuts does not only remove the bitter taste but also enhances the sweet, rich and buttery flavor of the nut. Place walnuts on a baking tray and bake in an oven (180 degrees Celsius) for 10 minutes or until brown and fragrant. Remove from oven and let it cool before chopping coarsely. Biscotti is always a perfect food gift idea. If you are considering packaging, durability, shelf life and wants to impress everyone that tastes amazing and memorable to the palate…BISCOTTI fits all the criteria! Have fun baking and always bake with LOVE!

  • Serves 6 people
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Ingredients

  • 1 cup All-Purpose Flour  sifted
  • 1/4 cup Unsweetened Cocoa Powder or Dutch-processed
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Unsalted Butter  melted, 30 grams
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Granulated White Sugar
  • 1 Egg
  • 1/2 cup Walnuts  roasted and coarsely chopped

Procedure

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Line the baking tray with parchment paper.
  3. Using a bowl of your electric mixer, beat the eggs and sugar on medium speed until light and fluffy. Add the melted butter and vanilla extract and beat for few seconds.
  4. In a separate mixing bowl, whisk together the sifted flour, cocoa powder and baking soda. Add them to the egg mixture and continue beating until everything is well combined.
  5. Fold in the chopped walnuts.
  6. Transfer the dough to a well-floured counter and roll into a log shape, about 15 inches, 3 inches wide and 3/4 inch thick. The dough is quite sticky, so you may have to flour your hands to work with the log.
  7. Place the log on the baking tray and bake for about 20-25 minutes or until firm to the touch.
  8. Remove from the oven and let it cool on a wire rack for about 10 minutes.
  9. Lower the temperature of the oven to 150 degrees Celsius (300 degrees Fahrenheit). Transfer the log to a chopping boar. Use a serrated knife or bread knife to cut the log on the diagonal or straight angle, whichever you prefer. Straight cut will give you short slices and diagonal gives you longer ones.
  10. Place black the biscotti (cut side down) on the baking tray and bake one more time for about 7-10 minutes.
  11. Remove the baking tray again from the oven and turn the biscotti slices over and bake for another 8-10 minutes or until golden brown. This second-baking method makes your biscotti dry and crunchy all the way through.
  12. Remove from the oven and cool down on a wire rack. The biscotti can be stored for several weeks in an airtight container.

recipe notes

This recipe can have 12-14 biscotti slices with 3/4-inch thickness each.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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