Prep 30 mins
Cook 30 mins
These are great dipped in melted chocolate. These can be made with Splenda for baking.
Make and share this Barb's Chocolate Walnut Biscotti recipe from Food.com.
- 1 cup flour
- 1⁄4 cup unsweetened dutch cocoa
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup unsalted butter, softened
- 1 1⁄2 cups sugar, plus
- 2 tablespoons sugar (I use Splenda sugar blend for Baking, use half the amount of sugar)
- 1 large egg
- 1 tablespoon freshly grated orange zest
- 1 tablespoon fresh orange juice
- 1⁄2 cup chopped walnuts, toasted
- Toast walnuts in oven or microwave; set aside.
- Preheat oven to 350 degrees and butter a large cookie 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 well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
- On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
- On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, 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 and frozen.
I don't know if I did something wrong while making these biscotti. They didn't rise much and instead just flattened out across the baking sheet. When they were done, it seemed as though there was too much sugar in the recipe because the biscotti were incredibly crunchy (like melted and then hardened sugar) and not at all like the more cookie-like biscotti I was expecting. Willing to give them another try while tweaking the recipe a bit.
I have made these biscotti several times already and they have come out great. I use good quality chocolate and a natural unprocessed sugar called sucanat. The sucanat is so intensely flavored that I found I could use less, roughly a cup. I have even used egg substitute and half white whole wheat flour at times, with good results. For a treat, I have tossed in 1/4 cup chocolate chunks, which really make for a yummy cookie! Forming the loaves wasn't a problem either, but I did get fewer cookies than the yield. The resulting biscotti were crunchy, sweet and just as cute as could be. These are excellent!
I hesitate to rate this recipe. I have made two batches. They have both come out poorly and I can't figure out why! Looking at both of the previous rated comments, I figured I am doing SOMETHING wrong. After the first try I checked my baking powder and realized it was old. SO...I tried brand new BP and still the same results. I have made biscotti only once before, with a regular almond style recipe. THey came out great! WIth this recipe, my loaves did not rise much and so the slices were no longer than my thumb..about 2 inches. I hesitate to become a member so I am not emailing Barb...hoping she will see this and email me with some hope to try it again. BTW, I used Splenda, which you all know is not cheap. Are you SURE This is supposed to make TWO loaves? I maybe should have tried to make just one good loaf the second time, but I just figured I had used bad baking powder. my email is debisavannah at yahoo dot com