Best 4 Chocolate Walnut Biscotti Recipes

DOUBLE CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350 deg.
• Butter and flour large baking sheet.
• In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
• On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
• Bake logs for 20 - 25 minutes or until slightly firm to the touch.
• Cool biscotti for 5 minutes.
• On a cutting board, cut biscotti diagonally into 3/4 inch slices.
• Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
• Cool biscotti on a rack.

BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)

Steps:

• Preheat oven to 350 degrees
• Butter and flour a large baking sheet.
• In a bowl, whisk together flour, cocoa powder, baking soda and salt.
• In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
• On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
• On a cutting board, cut biscotti diagonally into 3/4 inch slices.
• Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
• Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F. and butter a large baking sheet.
• In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.
• On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.