Chocolate Walnut Biscotti
Instructions:
- 4 oz. semisweet chocolate, coursely chopped.
- 1 cup granulated sugar
- 1 3/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups coarsely chopped walnuts
- Preheat oven to 300 F. Line a large baking sheet with parchment paper or waxed paper.
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine.
- Set aside. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long.
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Pat to even up the shapes.
- Bake until almost firm to the touch, about 50 min. Let cool for 10 min.
- Leave the oven set at 300 F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2−3/4 inch thick.
- Return the slices cut−side down to the baking sheet. Bake for 25 min.
- Turn the slices over and bake until crispy and dry, about 25 min. longer.
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
- Makes about 2 1/2 dozen