Prep 20 mins
Cook 1 hr 5 mins
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
- 113.39 g semisweet chocolate, coarsely chopped (try a dark chocolate for a more intense chocolate flavor)
- 236.59 ml granulated sugar
- 414.03 ml all-purpose flour
- 78.07 ml unsweetened cocoa powder
- 4.92 ml baking soda
- 1.23 ml salt
- 3 eggs
- 4.92 ml vanilla extract
- 532.32 ml coarsely chopped walnuts
- Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
- Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
- Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
- Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
- Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
What an awesome recipe.... I love biscotti and these were so easy to make. The flavor was incredible, I ran out of walnuts so I added pecans instead and they were still incredible. Thank you for sharing!!!
after reading all the reviews on how easy this recipe was, i made the recipe, my dough never got stiff, i am wondering i mixed the eggs/vanilla in kitchen aid stand mixer...then added flour...and choc/sugar...the choc/sugar was blended in blender, (dont have food processor)...i kept mixing the dough, but it never got stiff....when i took the dough out of the bowl it would stick together, i just molded two logs on the cookie sheet...baked in oven, did all that, when i cut the cookies, lot of it crumbled, i do have about 20 good cookies, but its pretty crumbly...what went wrong for me??
I did everything wrong and my husband still loves them. This recipe must be impossible to screw up! I didn't add any nuts, and I didn't realize till it was in the oven that I should've added chocolate chips, but I just sprinkled powdered sugar on top, and dipped some of them in chocolate on one end. They look fabulous!