About this recipe: A wonderful chocolate and walnut biscotti. Perfect served with a cup of hot chocolate, tea or coffee. Highly addictive!!! This Italian biscuit is twice baked to give it a hard texture, you just have to dunk it again and again...
Biscotti will keep for days in an airtight container, and do freeze nicely (except for chocolate dipped) in an airtight plastic bag or airtight container for a few months. You can freeze chocolate glazed biscotti but the gloss of the chocolate will dull. If I am planning to eat pretty much straight away or taking these as a hostess gift, I always wrap individually with cellophane to maintain freshness and to add additional presentation.
This is a really good little biscotti. I just made them and they came out quite nicely. I converted the volume of the ingredients to the measurements we use here in the US and adjusted them as I normally do for my nearly 2,500 meter elevation. The dough was very, very sticky and I ended up adding a couple tablespoons more flour to make it manageable. Even so, I had to form the loaves directly on the lined baking sheet because there was no way they could be handled once formed. They cracked like big chocolate cookies during baking, and that made the cutting a bit challenging, but they weren't as crumbly as some I've made. The second baking went well and they turned out just right. I drizzled melted white chocolate over them for a spectacular look and taste! Thanks, apple.strudel, for this fine recipe! - 05 Aug 2010
Altered ingredient amounts. For my altitude of about 2,500 meters (8,000 feet), I: - Decreased the sugar to 75g (2 5/8 ounces) - Added 1 Tablespoon brewed coffee for added liquid - Increased the flour to 260g (9 1/8 ounces) - Decreased the baking powder to 1 1/2 teaspoons - Maintained the same baking and toasting oven temperature (I often increase this by 25°F or 14°C) - 05 Aug 2010