Double Chocolate Walnut Biscotti Recipe

These are so delicious! In fact, so delicious that I think I have found my new favorite cookie. I mean, I already have a huge love of biscotti, but these ones are to die for. They are perfectly chocolately without being too sweet. And they are the perfect companion to all kinds of drinks… coffee, tea, hot cocoa. I have even been re-living my childhood by dipping them into glasses of cold milk.



I like to double this recipe and freeze some. That way, I always have them on hand. And, you can eat them right out of the freezer! Delicious!



Double Chocolate Walnut Biscotti
Makes about 3 dozen

1 cup Whole Wheat Flour
3/4 cups White Flour
1/3 cup Cocoa Powder, unsweetened
1 tsp Baking Soda
1/2 tsp Salt
2 cups Walnuts, chopped into small chunks
1 cup Dark Chocolate, chopped into small chunks
3 Eggs
3/4 cup Sugar
1 tsp Vanilla Extract

Preheat oven to 180 degrees Celsius (350 degrees Farenheit).

Mix together flours, cocoa, baking soda, salt, walnuts and chocolate.

In a separate bowl, beat together eggs, sugar, and vanilla until pale
Add dry ingredients to egg mixture, stirring slowly until a combined. This will make a dry, stiff dough.

Transfer the dough onto a floured surface, and form 3 logs about 12 inches long. Place each log onto a lined baking sheet, ensuring that there is space between the logs. Flatten the logs so that they are about 1 inch high.

Bake until almost firm to the touch, about 20-24 minutes.

Transfer to a wire rack and let cool so that they can be handled, about 15 minutes
Move the cooled logs to a cutting board and using a using a serrated knife, cut into diagonal slices about 3/4 inch thick. Place the slices on a lined baking sheet, cut side down.

Bake for another 10-12 minutes until firm to touch and completely dry
Cool completely on a wire rack.

Store in an airtight container at room temperature for about 1 week, or freeze between sheets of parchment or wax paper for up to 2 months.