Ingredients for Chocolate Walnut Biscotti
- Semisweet Chocolate
- Granulated Sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- Vanilla Extract
- 1 cup (100g) chopped walnuts
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How to Make Chocolate Walnut Biscotti
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a food processor, combine 6 ounces (170g) semi-sweet chocolate and ½ cup (100g) granulated sugar. Process until finely ground.
- Set aside.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, ½ cup (30g) unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Set aside.
- In a large bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- Beat at medium speed until blended.
- Reduce speed to low. Gradually add the chocolate mixture and dry ingredients, mixing until a stiff dough forms. Stir in 1 cup (100g) chopped walnuts when the dough is about half mixed.
- Turn the dough out onto a lightly floured surface and gather it together.
- Divide the dough in half.
- Shape each half into a 12-inch log.
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Gently pat to even out the shapes.
- Bake for 50 minutes, or until almost firm to the touch.
- Let cool for 10 minutes on the baking sheet.
- Leave the oven temperature at 300°F (150°C).
- Using a spatula, transfer the logs to a wire rack.
- Using a serrated knife, cut the logs diagonally into ½- to ¾-inch thick slices.
- Return the slices, cut-side down, to the baking sheet.
- Bake for 25 minutes.
- Flip the slices and bake for another 25-30 minutes, or until golden brown and completely crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
10g
Carbs
5g
