Tuesday, December 22, 2009

Double Chocolate Walnut Biscotti

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

Ingredients:

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

Preparation:

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).

9 comments:

Vanillastrawberryspringfields said...

This looks chocolatey @ nutty = delicious...

mokismom said...

These look really good. I can't wait to try them!!!

Veronica said...

Yum! I can't wait to eat these! I need to get my pictures off my camera so I can do my post.

Catherine said...

Mmmm, I love biscottis! This recipe sounds really good!
Happy Holidays & Happy new Year!

thecraftypepper said...

Yummy! I might have to try to chocolate variety!

rena said...

I had the pleasure of eating some of these and they are delicious! Well done :)

TheDiva2 said...

I have seven days to make some. Thanks for the inspiration, Tori!

Sweet and Savory said...

I love that we are getting variety in the biscotti. I have not baked mine yet but maybe tonight is the night. Which do I make?

If I am a good person, I will not make the chocolate and simply admire yours. I always go for the chocolate. Maybe, it is time to take a different path.

Jen said...

double chocolate ! I would love to taste these!