Chocolate Walnut Biscotti


  • 1 cup chopped walnut
  • 1 cup [120g] flour
  • 1/2 cup [60g] cocoa powder
  • 1/2 cup [90g] dark brown sugar
  • 1/4 cup [50g] granulated sugar
  • 2 tbsp [30g] butter
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp vanilla essence
  • 2 large eggs
  • 1 large egg yoks
  • 2 tsp coffee


  1. Preheat the oven to 180°C.

  2. Toast walnuts in the oven by spreading the walnuts in a single layer on a separate baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on. (I did it on the kuali – somehow to me that’s easier)

  3. In the bowl of an electric mixer, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.

  4. In a medium bowl, whisk together the eggs, egg yolk, coffee extract and vanilla. Add this mixture to the ingredients in the bowl of the electric mixer and beat on low speed to combine. Add the cooled nuts and the chocolate chips and beat just to combine.

  5. Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 × 2 inch log and transfer them to the prepared baking sheet, spacing them about 3 inches apart.

  6. Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs (still on the parchment paper) to a wire rack and let cool slightly, about 5 minutes.

  7. Reduce the oven temperature to 120°F.

  8. Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch thick slices. Arrange the slices, cut side up on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

  9. The biscotti can be kept in an airtight container at room temperature for up to 3 weeks.

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to be posted on 22 March 2018, 19:55

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