Chocolate Walnut Biscotti
Ingredients
- 4 each oz. semisweet chocolate, coursely chopped.
- 1 cup granulated sugar
- 0 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.3 tsp salt
- 3 each eggs
- 1 tsp vanilla extract
- 0 cup coarsely chopped walnuts
Instructions
- 1
Preheat oven to 300 F.
- 2
Line a large baking sheet with parchment paper or waxed paper.
- 3
In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine.
- 4
In a bowl, sift together the flour, cocoa powder, baking soda and salt.
- 5
In a mixing bowl combine the eggs and the vanilla.
- 6
Beat at medium speed to blend.
- 7
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.
- 8
Transfer the dough to a floured surface and gather it together.
- 9
Divide in half.
- 10
Form each half into a log 12 inches long.
- 11
Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- 12
Pat to even up the shapes.
- 13
Bake until almost firm to the touch, about 50 min.
- 14
Let cool for 10 min.
- 15
Leave the oven set at 300 F.
- 16
Using a spatula, transfer the logs to a work surface.
- 17
Using a serrated knife, cut on the diagonal into slices 1/2-3/4 inch thick.
- 18
Return the slices cut-side down to the baking sheet.
- 19
Bake for 25 min.
- 20
Turn the slices over and bake until crispy and dry, about 25 min. longer.
- 21
Transfer the cookies to wire racks to cool.
- 22
Store in an airtight container at room temperature for up to 1 month.
- 23
Makes about 2 1/2 dozen