Ingredients
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4
-
1
-
1 3/4
-
1/3
-
1
-
1/4
-
3
-
1
-
2 1/4
-
-
-
-
-
-
Directions
Chocolate Walnut Biscotti, I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses As presented, this yields about 30 six inch long cookies If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly , So I kept going back to the ingredients list and I just knew that something was missing After I put these came out and I tasted it, i knew what it was No fat It made for a dry , unpalatable biscotti You need at least 4 to 8 tablespoons of butter or a 1/2 cup of vegetable oil I will not be making this again , Wonderful biscotti recipe! Easy to make with gluten free flour, too, I just had to add a tad milk to get the dough kneadable (gluten free sometimes needs a bit more liquid) used 80% chocolate, and they’re so chocolatey! Thanks for sharing Made this for the Cook-A-Thon in memory of Half Baked Cappy
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Steps
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1
Done
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Preheat Oven to 300f Line a Large Baking Sheet With Parchment Paper (waxed Paper Will not Work, It Will Smoke.). |
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2
Done
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in a Food Processor Fitted With the Metal Blade, Combine the Chocolate and Sugar and Grind Until the Chocolate Is Very Fine. Set Aside. |
|
3
Done
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in a Bowl, Sift Together the Flour, Cocoa Powder, Baking Soda and Salt. Set Aside. |
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4
Done
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in a Mixing Bowl Combine the Eggs and the Vanilla. Beat at Medium Speed to Blend. |
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5
Done
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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. |
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6
Done
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Transfer the Dough to a Floured Surface and Gather It Together. Divide in Half. Form Each Half Into a Log 12 Inches Long. (give the Logs Plenty of Space on Both Sides as the Width of the Logs Doubles During Baking.). |
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7
Done
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Carefully Transfer the Logs to the Prepared Baking Sheet, Spacing Them Evenly. |
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8
Done
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Pat to Even Up the Shapes. Bake Until Almost Firm to the Touch, About 50 Minutes. (i Have Found That 40 Minutes Was Sufficient). |
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9
Done
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Let Cool For 10 Minutes. (do not Let It Cool For Longer as the Logs Will Become Brittle and More Difficult to Slice Without Breaking.). |
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10
Done
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Leave the Oven Set at 300f. |
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11
Done
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Using a Spatula, Transfer the Logs to a Work Surface. Using a Serrated Knife, Cut on the Diagonal Into Slices 1/2 to 3/4 Inch Thick. Return the Slices Cut Side Down to the Baking Sheet. |
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12
Done
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Bake For 25 Minutes. (i Baked Mine 15 Minutes and the Biscotti Were Very Crispy). |
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13
Done
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Turn the Slices Over and Bake Until Crispy and Dry, About 25 Minutes Longer. (again, I Found 15 Minutes to Be Good). |
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14
Done
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Transfer the Cookies to Wire Racks to Cool. |
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15
Done
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Store in an Airtight Container at Room Temperature For Up to 1 Month. |
