For the love of chocolate, this is it! A twice baked Italian cookie made with cocoa, chocolate chips and toasted walnuts then dipped in more chocolate and a coating of more toasted walnuts!!!! Is that chocolate enough for you?
These cookies incorporate some delicious toasted walnuts that are then smacked into small pieces to be added into the recipe. Here I used a meat mallet on the flat side and placed the nuts into a zip lock plastic bag. Then a few pounds on the nuts, and you have what you need for the recipe. But first I roasted the nuts in 350 degree oven for 10 minutes to release their flavor, allowed them to cool and then pounded them for this recipe.
chopping toasted walnuts
chocolate biscotti ready for the oven
The egg wash sprinkled with some sugar adds a nice crisp texture to the biscotti. A light coating will do.
Chocolate Biscotti after their first bake
After their first bake remove the baking sheet onto a cooling rack and allow the biscotti to cool for about 25 minutes. At this time, lower the oven temperature to 250 degrees. Then using a long spatula carefully move the logs onto a cutting board. Use a serrated knife and slice the logs diagonally, about 3/4 inch thick. Then place the sliced pieces back on the baking sheets and place in the oven for the second bake.
Biscotti cut diagonally Ready for their second bake
After their second bake, remove them onto a cooling rack and cool completely before dipping into the melted chocolate. Make sure to place them onto parchment paper to prevent them from sticking. Allow to cool and completely set.
Biscotti, meaning twice baked cookies are these crunchy yet delicate cookies that are meant to be dunked into either milk (for the kiddies), coffee, tea or some red wine. Served as an after dinner treat or a breakfast delight, these cookies are always a big hit with just about everyone.
I have been baking biscotti for years and serving them to family and friends and also giving them as a gift, wrapped in pretty packaging. I love baking biscotti. The whole house smells amazing and tonight it smells like a chocolate factory. Now who wouldn’t want that? Biscotti is traditionally an almond flavored cookie but these days you can find (and make) an endless variety of flavors. The dry and sturdy nature of biscotti makes them a great cookie to bake ahead of time or mail to loved ones. Sending a box of homemade biscotti to a loved one or a friend says a million words.
So I hope you try this recipe and share with family and friends. And as always, Enjoy!
Chocolate Dipped, Chocolate Chip & Walnut Biscotti
For the chocolate biscotti: Makes approximately 20 cookies
- 1 and 1/2 cups all-purpose flour, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1 and 1/2 teaspoons baking powder, sifted
- 1//4 teaspoon salt, I use fine sea salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup mini chocolate chips
- For the egg wash:
- 1 large egg
- 1 teaspoon water
- 1/2 teaspoon granulated sugar
- For the chocolate glaze:
- 10 ounces semi-sweet chocolate, roughly chopped
- 1/3 cup walnuts, toasted and finely chopped
To make the chocolate biscotti:
- Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl sift the flour, cocoa powder, baking powder, and add in the salt; whisk to combine and set aside. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and sugar on medium speed until combined; about 1 minute. Scrape down the sides of the bowl and give it another mix. Add in the eggs, one at a time, beating well after each addition. Scrape down the bowl again with a spatula. Reduce the mixer speed to low and gradually add in the flour mixture, mixing until just combined. Add in the toasted walnuts and mini chocolate chips and mix until combined. Do not over mix.
- Lightly flour a clean work surface. Scrape the dough out onto the prepared work space and form it into a ball. The dough will be a bit sticky, so you may use some flour on your hands to help handle the dough. Press the ball into a round, flat disk, then divide the dough in half. Shape each half into a log, about 12 inches long and 2 inches wide. Place the logs, 4 inches apart, on prepared baking sheet. Using the palm of your hand, gently press down on the logs and flatten them to form a log about 12 inches long and 2 inches wide. Brush the top of each log with a little egg wash and sprinkle with sugar. Place the baking sheet in the preheated oven and bake for 25 minutes. Place the baking sheet on a wire rack and cool for 25 minutes. In the meantime, reduce the oven temperature to 250 degrees (F).
- Gently slide a large spatula under each log to help loosen it from the parchment paper. Transfer the logs to a large cutting board. Using a serrated knife, slice the logs into diagonal 3/4 inch slices. Arrange the slices back on the parchment paper lined baking sheet, placing them cut side down and 1 inch apart. Bake for 25 minutes, or until dry and firm. Transfer the biscotti to a wire rack. Cool completely before dipping in chocolate.
- For the egg wash:
- In a small bowl combine the egg and water; beat well. Follow instructions above.
- For the chocolate glaze:
- Place the chopped chocolate in a medium-sized microwave safe bowl. Melt the chocolate in the microwave, on low power, in 15 second increments, stirring after each increment, until completely melted; whisk smooth. Or you may do the previous step on the stove top using a double boiler. Once cooled, carefully dip one side of a biscotti into the melted chocolate, allowing excess chocolate to drip back into the bowl before immediately sprinkling it with walnut bits and placing it back on the parchment paper lined baking sheet. Repeat with all biscotti cookies. Once all cookies have been dipped, place the baking sheet in the fridge for 30 to 45 minutes, or until the chocolate has set. Enjoy!
These beauties will stay fresh for up to 2 weeks in an air tight container or frozen without the glaze for 2 months.