I always thought biscotti was a super hard treat to make. It comes in those fancy schmancy packages at the store afterall. But when it was explained to me that it’s simply a twice baked cookie, the doors were opened for me to BiscottiLand.
It doesn’t get any easier than that now does it?
Chocolate Walnut Biscotti
1 stick (1/2 cup) butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup cocoa (I used Hershey’s)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts
milk, dark, or white chocolate for drizzling. Or some combination of all of them.
1. Heat oven to 350 degrees. Cream butter with the sugar.
2. Add in the eggs and vanilla. Beat until combined.
3. Mix all the dry ingredients together and then add it to the wet ingredients.
4. Drop in all the walnuts and stir to combine.
The dough will be tough and sticky. And look something like this.
5. Line a baking sheet with parchment paper or this handy dandy silicon thing I have. Divide the dough into two batches and set them out on the baking sheet in log form. They don’t have to be perfect.
6. Set in the oven for 30 minutes. Remove, and let them cool for about 15 minutes.
7. Using a serrated knife, cut the logs on a diagonal.
8. Set the slices side-by-side back on the baking sheet and set in the oven for 8-9 minutes. Remove, flip them over and bake another 8-9 minutes.
9. Let the biscotti cool completely and then drizzle with some chocolate.
and because I couldn’t just leave it alone after one drizzle, I also drizzled them with white chocolate. That part is entirely up to you!