Chocolate Walnut Biscotti

    Chocolate Walnut Biscotti


    18 people made this

    About this recipe: A chocolately twist on the classic Italian dunking biscuit. These chocolate biscotti are graced with dark chocolate chips, coffee and walnuts.

    Makes: 35 biscotti

    • 250g plain flour
    • 1/2 teaspoon salt
    • 45g unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon instant coffee granules
    • 110g butter, softened
    • 150g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 85g dark chocolate chips
    • 60g chopped walnuts
    • 1 egg yolk
    • 1 tablespoon water

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray or line with baking parchment.
    2. Combine flour, salt, cocoa, baking powder, cinnamon and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 20x5cm flat rectangles about 2.5cm thick. Place on the baking tray 7.5 to 10cm apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
    3. Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 150 C / Gas 2. Cut each loaf diagonally into 1.75cm slices. Place each slice, cut-side up onto the baking tray. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the tray for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

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    Reviews (1)


    Great biscotti, although I think its more of a Mocha biscotti than a double chocolate. The only negative for me is that the dough is very prone to crumbling. (I am an avid Biscotti baker and this is not something that usually happens for me) the dough itself was really crumbly when it came to making the logs, so I did knead it a little like I would a loaf of bread, which made it a little better. Once the logs came out of the oven and I let cool for 10 minutes I did have a few crumble on me. As always I bake the first time on wax paper. Over all a good biscotti, pity about the crumbling! I will play around a little with this recipe next time, maybe more vanilla will keep it together better. - 12 Jan 2013

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