Chocolate Walnut Biscotti
Based on Chef Mary Ann Esposito's recipe, this biscotti with chunks of chocolate and walnuts is so delicious! A great biscotti!
Servings: 24
Calories: 199
Ingredients
- 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
Instructions
- 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 12x4-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.
EXTRA TIP:
VARIATIONS: You can use chocolate chips or chunks, or any variety of chips and nuts.
TWICE-BAKE: You do not have to twice-bake these if you like your biscotti less hard. Or you can twice-bake the slices on just on one side. It depends what texture you like them.
FREEZE: These freeze well for up to 3 months.