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...
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper (so much easier than greased baking sheets).
In a large bowl, cream together the butter and sugar until smooth (I use my kitchenaid). Beat in the eggs one at a time, and then add the vanilla extract. Combine the flour, baking powder and cocoa. Stir into the creamed mixture until mixed well. As the mixture will be quite stiff at this stage, add the chocolate chips and walnuts and stir by hand until everything is mixed well together.
Divide the dough equally into 2. Shape into 9x2x1 inch loaves. Place onto the parchment lined baking sheet, 4 inches apart. Brush the tops with the egg yolk and water mixture. Bake for 20 minutes in the preheated oven until firm.
Remove the loaves along with the parchment paper and place on a wire rack to cool for 10 minutes. (Do not let it cool for longer, as this is often one of the problems why people have crumbling Biscotti.)
Cut each of the loaves into 12 slices using a sharp serrated knife. Return the slices to the baking tray (no need to use the parchment paper) and bake on each side for a further 10 minutes until dry, taking extra care to make sure they don’t burn.
Leave to completely cool on the wire rack, once cool drizzle with melted chocolate.
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