I love a good biscotti! Remember how I was making a few cookie trays for that “coffee break” at school a couple weeks ago? Well I thought a good way to add chocolate to the tray would be in the way of a biscotti. I looked around at a few of my favorite recipe sites and found a good double chocolate walnut biscotti that fit the bill on Epicurious.com. I’ve found good biscotti recipes there in the past.
Since I was trying a new recipe I was a little worried. Especially because the dough was a little more crumbly than I was expecting. Even though the dough was crumbly, I was able to form it into logs and it baked quite well. So it was a testament to keeping the faith and following through.
These biscotti were a great chocolate flavor with a nice walnut crunch. The next time I make them I might add a little instant coffee or espresso powder (I didn’t have any in my cupboard at the time). Coffee always intensifies the chocolate flavor a little bit.
Double Chocolate Walnut Biscotti
Make about 30 small biscotti, adapted from Epicurious.com
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 stick (6 Tbs) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup walnuts, chopped
- 3/4 cup semisweet chocolate chips
- Preheat the oven to 350.
- Combine the flour, cocoa, baking soda, and salt in a bowl.
- In a different bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla.
- Gradually add the flour mixture into the wet mixture. This is when the dough might be kind of dry and crumbly. Fold in chocolate chips and walnuts.
- Form the dough into two logs on a parchment lined cookie sheet. The logs should be kind of flattened on top and about two inches wide. Bake for 35 minutes until logs are pretty solid.
- Allow the biscotti to cool for about five minutes, then slice on a diagonal about 3/4 of an inch thick. Lay the slices on the cookie sheet cut side up. Bake for 10 more minutes. Allow to cool completely.
So I volunteered to make some cookie trays for a “coffee talk” at school. After some self inflicted hemming and hawing on my part, I put together a list of five different cookies to include on the trays. I thought since it’s for a coffee and tea break, I should include simple cookies that pair well with a hot beverage. The event was late morning so it needed to be things that weren’t too sugary, but past the breakfast pastry stage. This immediately brings me to shortbread or similarly dry cookies like biscotti. I’ve already made the standard shortbread several times for things at school so I thought I would add some variation.
With those considerations in mind, I decided to make Cream Cheese Walnut Cookies, Ricotta Cookies, and Double Chocolate Walnut biscotti (to add some chocolate to the mix). Then since it was near purim, I felt compelled to make Hamentashen. And to roundout the tray I added some small brownie squares.
Over the next couple weeks I’ll be posting the recipes for the Cream Cheese Walnut Cookies, Ricotta Cookies, and Double Chocolate Walnut Biscotti. Get Excited!
Biscotti are a must have during the holiday season. I love them with my holiday flavored tea or lattes. Plus they typically aren’t overwhelmingly sweet, which is a nice break from the typical Christmas cookie.
If I’m at Starbucks and I need a treat, I often turn to the biscotti to enjoy with my mocha latte (grande with skim milk please). I love their vanilla almond flavor so when I saw a copycat recipe for it on a blog, I pinned it right away.
I got the chance to try the recipe when I was home visiting my parents. I know my mom enjoys a good biscotti. Plus I packaged some in a mason jar as a last minute bridal shower gift for my friend because her gift didn’t arrive in time!
I was very satisfied with the results. I always enjoy a traditional almond biscotti, but this version has a great neutral vanilla taste rather than the overt almond extract flavor; and you still get the almonds throughout. These would be great to have on hand this season for a party or when a friend stops by for some tea!
Copycat Vanilla Almond Biscotti
Yeilds about 10-15 depending how you slice them, from Cannella Vita
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 3/4 cups all purpose flour (I used half a.p and half whole wheat)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup roughly chopped almonds
- 3 Tbs butter, cut into small cubes
- 1 egg plus 1 egg white
- 3 Tbs buttermilk
- 1 Tbs vanilla extract
- Preheat your oven to 350.
- Combine the sugar, flour, salt, baking powder, baking soda, and about 3/4’s of the chopped almonds.
- Cut the butter in with a pastry cutter, like you would with a biscuit or pie dough recipe.
- In a separate bowl combine the buttermilk, egg, egg white, and
- Combine the wet and the dry and mix to combine. You might need to kneed it a little to get it to come together. It will seem too dry at first, but the liquid should be enough.
- Form a log about a foot long on a parchment lined cookie sheet. The log will expand so you can make it pretty narrow at about 3 inches wide. Sprinkle the left over almonds on top and pat them into the log slightly.
- Bake log for 30-35 minutes until light golden brown.
- Remove from oven and after it was cooled for a few minutes, slice on an angle, place slices on their side and put them back in the oven for 10 minutes at 325. Then turn them over and bake 10 more minutes until lightly toasted.
- You can let them dry out over night if you would like. The nice thing about biscotti is that they will stay at room temp for quite a few days.