I borrowed a coworker's recipe and baked double chocolate walnut biscotti this month for Have The Cake. I'm bringing them to my mom's house for Christmas tomorrow. Todd is a chocolate addict, and much of our holiday desserts are cocoa-free, so I thought I'd throw him a bone with this one. No one has tasted these yet, but I have sampled them thoroughly, and deem them a success!
I tried to take pictures throughout, but the pile of raw dough really doesn't look appetizing in the photo, so I'm not posting it. Below is a view of the logs, pre-baking.
Sadly, I forgot to take a picture of the logs post-baking but before cutting. They basically looked like steaming loaves of chocolate bread. Nothin' wrong with that.
And here are a couple of shots of the biscotti cooling on the cookie sheet right after they came out after the second bake. I could have baked them a minute or two longer the second time around to get a real crunch, but I was afraid to over do it. They are quite good, so I won't complain.
Double Chocolate Walnut Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnut, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 F and butter and flour a large baking sheet.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 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 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week (frozen, 1 month).