Chocolate and Walnut Biscotti

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Chocolate Walnut Biscotti made with pure cocoa for a deeply rich chocolate flavour.  Decadent yet light and crunchy biscotti this recipe makes for a biscotti that almost resembles a chocolate brownie in taste. Chocolate biscotti are twice baked Italian biscuits studded with a generous serve of walnuts.

This simple  biscotti is everyone’s favourite and make a wonderful Christmas gift wrapped in cellophane with a ribbon or alternatively boxed with tissue paper inside.

If you have always made the almond kind, try these for size they will become your new favourite biscotti.

Biscotti παξιμαδια

Super-versatile you can dip into melted chocolate or add a shot of espresso coffee for a Mocha flavoured Biscotti.

There are other Biscotti on this blog all delicious in their own way and perfect for everyones’ varied palette.

Cinnamon and Stoneground Flour Biscotti.

Gluten Free Almond Biscotti

or perhaps for the middle-eastern inspired Biscotti, Almond and Mastiha Biscotti.

Ingredients

85g butter

1/3 cup caster sugar 

1 teaspoon baking powder

2 eggs

1 1/2 cups plain flour – sifted

1/2 cup lightly crushed walnuts

1/4 cup pure unsweetened cocoa

Method

Preheat your oven to 180 degree Celsius.

Sift the flour, baking powder and cocoa together.

Crush half your walnuts lightly. The other half of your walnuts grind till coarse texture – not quite meal consistency.  The finer walnuts will help to bind the mix together and add to the light texture.

Beat the butter and sugar together until light and fluffy. Add the eggs in one at a time and beat those through your mix.

Stir in half your dry ingredients with a wooden spoon then add the remainder.  At some point you will require to use your hands to knead the ingredients together. Place a sheet of baking paper underneath your ball of dough and reshape carefully to form a log.  Flatten lightly with your palm.

This dough doesn’t require scoring to mark the shape of the pieces. 

Place in a baking dish and bake for 25 minutes at the preheated temperature.

Remove from the oven and allow to cool before cutting.

Once the log has cooled, cut into 3 cm thick slightly diagonal pieces.

Stand your biscotti upright on your lined baking dish.

Double bake at 135 degree Celsius for approximately 20 minutes.  The reason I say approximately is, the baking time will depend on the thickness of your biscotti.  The biscotti hardens as they cool down once removed from the oven. Break a piece of your cooled biscotti and press with your finger in the centre of the biscuit.  If it is slightly soft you will need to place them back in the oven for 5 minutes at the lower temperature setting. 

When they are cooling on your kitchen rack, I warn you perhaps hide them or place a warning sign to whoever attempts to take one or to….  My experience has been they are a magnet and curious fingers steal them before you have time to store away.

Add a piece of paper towel in the airtight container whilst storing.  This will help to absorb any moisture that enters each time you open the container.

They will last longer this way – if they haven’t already been eaten.

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olivesandfeta
Average rating:  
 1 reviews
by Sandra on olivesandfeta

We loved these for tea time!

2 Comments Add yours

  1. chef mimi says:

    These are beautiful! I don’t think I’ve ever used walnuts in biscotti! It’s usually hazelnuts, because I love them, or macadamia nuts or pistachios.

    1. I am the same have usually used almonds or pistachios. It works well here because the cocoa and the walnuts go well together. It would also work with the hazelnuts.

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