Based on Chef Mary Ann Esposito’s recipe, these Chocolate Walnut Biscotti are so delicious and a favorite of mine!
Set aside some time to make them, but trust me, they are worth it! Enjoy the process!
No need for a mixer to make these, they are made by hand. They are fun to make!
Homemade biscotti taste a hundred times better than bought biscotti!
I twice-bake mine, but if you like them a little on the soft side, then skip the twice-bake or just twice-bake them on one side.
Chef Esposito does not see the need to lower the oven for the twice-bake, and it works beautifully with this recipe. I twice-bake them on both sides, but I watch them carefully to just get a little light browning on the top, not too much.
Their texture is not super hard. Some people like biscotti very hard because they enjoy dunking them in coffee or milk!
These biscotti last a few weeks covered at room temperature, and they freeze very well.
See pictures how I make them in the slideshow below.
Chocolate Walnut Biscotti
- ½ cup oil
- ¾ cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate coarsely chopped
- 1 cup walnuts coarsely chopped
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix by hand the oil and sugar.
- Mix in the eggs and vanilla extract.
- Use a large spoon to mix in the flour, baking powder, and salt. Scrape the sides of the bowl to be sure to mix in all the flour to form a stiff dough.
- Mix in the chocolate chunks and walnuts.
- Divide the dough in half and on a floured board, shape each into a 12×4-inch log. Transfer the logs to the baking sheet.
- Bake at 350° F. for 25 minutes. Put the baking sheet on a wire rack to cool for 10 minutes.
- Gently transfer the logs to a cutting board. Slice the logs diagonally into one-inch slices. Wipe the chocolate off the knife after each cut. Place the slices back onto the same parchment paper-lined baking sheet.
- TWICE-BAKE: Do not reduce the oven temperature for the twice-bake. Return the baking sheet with the sliced biscotti to the oven and bake the slices on one side for 5 minutes or just until you see them just slightly golden brown. Use tongs to turn them over and bake the other side for 5 minutes or until just slightly golden brown.
- Immediately transfer the biscotti from the baking sheet to a wire rack to cool.
- Store the biscotti covered at room temperature.