Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti)

READY IN: 1hr
Recipe by Maureenie

I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!

Top Review by Annissa

Very tasty! I love these with chai tea.

A few changes I made:
-At sarikat's suggestion, I put in 7T of butter instead of 6T and added vanilla.
-Along with the powdered sugar, I also sprinkled on cinnamon before baking. I'm a big fan of cinnamon and chocolate together, so that extra bit of flavor really made these pop for me.

-One major tip: DO NOT only let these cool for 5 minutes before slicing and returning to the oven. I'm not sure why the recipe calls for such a short amount of time. After only 5 minutes of cooling, when I went to slice my first biscotti loaf, it simply crumbled. For my second loaf, I waited a good 15-20 minutes until they were almost entirely cool and then sliced -- they turned out beautifully.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees
  2. Butter and flour a large baking sheet.
  3. In a bowl, whisk together flour, cocoa powder, baking soda and salt.
  4. In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
  5. On the 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 for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
  6. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
  7. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
  8. Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.

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