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Chocolate Walnut Biscotti
Biscotti are an incredibly rich and versatile, twice-baked cookie that are equal parts crisp and tender — and so easy to make!
Bake off a batch in advance so you always have something to reach for with coffee or tea… or dipped elegantly into a fortified wine! This Chocolate Walnut combo is a favorite of mine because it's not too sweet, with plenty of chocolatey flavor and the buttery bite of walnuts scattered throughout.
But once you master the technique, you can make any combination you like — pistachio, cranberry, and white chocolate is wonderfully festive; fennel and orange zest is herbaceous and bright; simply vanilla with a healthy handful of hazelnuts is perfection… the options are endless!
See this recipe come to life on IG.
Chocolate Walnut Biscotti
Prep time: 25 minutes
Cook time: 40 minutes
Makes: 26 biscotti
Ingredients
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon instant coffee
1 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup walnuts, chopped
1 ½ cups mini semi-sweet chocolate chips, divided
Instructions
•Preheat the oven to 350ºF. Line baking sheet with parchment paper. Whisk together the flour, cocoa powder, instant coffee, baking soda, and salt in a large bowl. Set aside.
•In stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and mix until light and fluffy. Add the vanilla extract and eggs, one at a time, beating after each until just incorporated.
•Add the flour mixture and mix on low speed until just incorporated. Remove and stir in the walnuts and ¾ cup chocolate chips.
•Divide the dough in half and form into two logs on the baking sheet that are 2 1/2-inches wide by 1/2-inch tall. Bake for 25 minutes until set (it’ll look like a regular cookie), then remove from the oven and allow to cool for 15 minutes until easy to handle.
•Once cooled, using a serrated knife or pizza cutter, cut the biscotti into 1/2-inch slices. Place the slices cut-side up on the baking sheet and bake again until crisp, about 10 to 12 minutes.
•Melt the remaining ¾ cup chocolate chips, using a double boiler. To set up a double boiler, fill a saucepan with 1-inch water and place over medium-low heat. Place a heatproof bowl on top with the remaining ¾ cup chocolate chips. Allow the chocolate chips to melt, stirring frequently. Drizzle the chocolate over the cooled biscotti and allow to set. Try popping the biscotti into the freezer or fridge for 5 to 10 minutes to help the chocolate harden!
•If you choose to use the microwave to melt the chocolate, microwave in 15-second intervals, stirring in between until completely smooth. Be cautious with the microwave, the chocolate can easily overheat and seize which actually causes the chocolate to thicken and be unable to drizzle!
•Store in an airtight container for up to 5 days. Be sure to store in a cooler room to keep the chocolate from melting.
•Tip: If your melted chocolate feels too thick to drizzle, try whisking in 1 teaspoon melted coconut oil. This is just enough oil to help drizzle the chocolate and still allow it to set after being placed in the fridge or freezer for a few minutes.
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