Chocolate Biscotti with Walnuts

    (608)
    1 hour 45 minutes

    This is a rich chocolate version of a traditional Italian biscotti. It features dark chocolate chips and walnuts.


    595 people made this

    Ingredients
    Serves: 30 

    • 75g butter, softened
    • 2/3 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 3/4 cups plain flour
    • 1/3 cup cocoa powder
    • 2 teaspoons baking powder
    • 1/2 cup dark chocolate chips
    • 1/4 cup chopped walnuts
    • 1 egg yolk, beaten
    • 1 tablespoon water

    Directions
    Preparation:30min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hour45min 

    1. Preheat oven to 190 degrees C. Grease baking trays or line with baking paper.
    2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
    3. Divide dough into two equal parts. Shape into 20x5x2cm loaves. Place onto baking tray 10cm apart. Brush with mixture of water and yolk.
    4. Bake for 20 to 25 minutes in the preheated oven or until firm. Cool on baking tray for 30 minutes.
    5. Using a serrated knife, slice the loaves diagonally into 2cm slices. Return the slices to the baking tray, placing them on their sides. Bake for 10 to 15 minutes on each side or until dry. Cool completely and store in an airtight container.

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    Reviews and Ratings
    Global Ratings:
    (608)

    Reviews in English (471)

    by
    283

    It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift baskets at Christmas. Everyone loved them. I have never had a single problem with crumbling or any of the other problems people have had. I shape them on a cookie sheet lined with parchment paper (wet your hands so it doesn't stick!) then bake. When it's time to cut you can lift the whole thing off by holding the paper. I never let it cool more than 10 minutes before cutting. I use my very sharp bread knife to gently saw through the biscotti. When it's cut I lift the pieces off with a spatula and put them back on the cookie sheet (without the paper) for the second bake. It works for me!  -  08 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    196

    Excellent flavor, however my biscottis burned a little in the second baking. I found in a cookbook to lower the temp of the oven the second time around to 250. I tried it again and they turned out perfect. We even ate the semi-burnt ones!  -  14 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    113

    Great biscotti recipe! Very chocolately and very good! I left out the nuts and next time I might bake them for 20 minutes vs. 25. They didn't crumble with I cut into them and they looked great drizzled with melted white chocolate. Perfect treat to go with coffee!  -  16 Sep 2010  (Review from Allrecipes USA and Canada)

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