Chocolate Walnut Biscotti

READY IN: 1hr 25mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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