Double Chocolate Walnut Biscotti

December 12, 2006

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These are one of the most popular cookies I have on my cookie trays each Christmas. The key is that they are *so* chocolate-y tasting! I found this recipe in Gourmet back in 1994, and every year I get requests for them.

The only changes I make to the original recipe is to make the biscotti a bit smaller (as I’m a big fan of small cookies for my cookie trays) by splitting the dough into three logs instead of two, and to bake it longer (during the second bake) to get them a bit crispier. Here’s my slightly amended recipe:

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 (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips

1 tablespoon confectioners’ sugar

Preheat oven to 350°F. and butter and flour a large baking sheet–or use a Silpat as I do.

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.

Divide dough evenly into thirds and form each third into a log, approximately 12 inches long

Then flatten each log slightly

and sprinkle with confectioners’ sugar.

Bake logs 35 minutes. The logs will have cracks on the top (which look like drifts in the snow of the confectioners’ sugar) and be a bit firm on the outside.

Cool the logs on baking sheet 10 minutes. (This allows them to firm up a bit and not fall apart during the slicing.)

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake 15 minutes. Remove pans from oven, flip each biscotti onto its other cut side and bake 15 more, or until crisp.

Cool biscotti on a rack.

I’ve made these up to three months in advance and frozen them in ziplock bags with no negative effect to the flavor. Which is a great boon when so many cookies make-ahead life is not as long!

Filed Under: Cookies, Dessert, Diet-Friendly, Recipe, Sweet

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