Barb's Chocolate Walnut Biscotti

Recipe by Barb G.
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup flour
  • 14
    cup unsweetened dutch cocoa
  • 34
    teaspoon baking powder
  • 12
    teaspoon salt
  • 14
    cup unsalted butter, softened
  • 1 12
    cups sugar, plus
  • 2
    tablespoons sugar (I use Splenda sugar blend for Baking, use half the amount of sugar)
  • 1
    large egg
  • 1
    tablespoon freshly grated orange zest
  • 1
    tablespoon fresh orange juice
  • 12
    cup chopped walnuts, toasted
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DIRECTIONS

  • Toast walnuts in oven or microwave; set aside.
  • Preheat oven to 350 degrees and butter a large cookie sheet.
  • In a bowl whisk together flour, cocoa powder, baking powder, and salt.
  • In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
  • On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
  • On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
  • Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
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