Easy to make, impressive when served, and lovely with vin santo, icewine, sauternes, or simply a coffee or tea. Every time I serve them to someone they cannot stop eating them. So now I find myself making batches of these every couple of days and then giving them away in beautiful cellophane wrapped packages tied up with ribbons. Given with a bottle of sweet dessert wine, or a semi-sec champagne, they make great gift for housewarmings, thanking your neighbour for looking after the cat, dinner invitations, and almost any other occasion.
Ingredients you need handy in orange
Preheat oven to 350°C (180°C)
Dry ingredients mix: 2 cups all purpose flour (280g) , 1/2 cup unsweetened cocoa powder (80g), 1 tsp baking powder, 1 tsp salt
Wet ingredients: Beat together 6 tbsps (90g) softened unsalted butter and 1 cup (225g) granulated sugar with mixer on high speed for about 1 minute, add in 2 large eggs and beat until combined
Mix wet and dry ingredients until combined, dough will be stiff, add 3/4 cup semisweet chocolate chips (160g) and 1 cup (90g) chopped walnuts
Halve dough. Shape each half into a log – 12 inches (30cm) long x 2 inches (5.5cm) wide, about 3/4inch (1.8cm) high on parchment paper, so that you can easily transfer to the oven.
Using floured hands as dough shape the dough. As it will be a bit sticky using a rolling pin is a challenge so I just flatten with the palm of my hand.
Bake in oven approximately 35 minutes checking towards the end of the baking time to see if logs are not getting too hard. When logs are firm to the touch, still a little give when you press the surface. Take them out, rest logs for 5 minutes, leaving oven on.
Gently cut the logs into 3/4 inch (1.8cm) wide slices on a diagonal. Arrange slices cut sides down on the baking sheet.b
Bake until crisp another 10 minutes. Transfer to rack to cool.
Biscotti will keep in an airtight tin for about a week.
Recipe from Gourmet 1994 – http://www.epicurious.com/recipes/food/views/Double-Chocolate-Walnut-Biscotti-10994