Every Fall season, it has become a favorite tradition to make mass amounts of Biscotti in our home to last through the holidays and to give as gifts. We love Biscotti! Following is a family favorite recipe, Double Chocolate Chip Biscotti with Walnuts! You can easily omit the nuts or change them if you prefer something else. We’ve added dried cranberries, white chocolate chips and pecans for variation, if you decide to omit the cocoa, just make sure that you add extra flour to compensate for loss of dry ingredients. Biscotti makes a wonderful addition to gift baskets of tea and cocoa varieties, making them a perfect gift to bring for the holidays and as hostess gifts!
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tblsp. butter
1 cup granulated sugar
2 large eggs
1 cup chopped walnuts
3/4 cup dark chocolate chips
extra granulated sugar for sprinkling
Preheat oven to 350 degrees and prepare a baking sheet by either buttering and flouring it or by lining it with a sil-pat liner.
In a bowl, whisk together flour, cocoa, baking soda, and salt.
In a separate bowl, beat sugar and butter together until light and fluffy.
Add eggs to butter mixture and beat to combine well.
Add flour mixture till it forms a stiff dough. (You may need to add extra flour if it is too wet, just add 1/4 cup at a time till it becomes a stiff dough.)
Stir in walnuts and chocolate chips, or you can “knead” them in evenly to distribute them throughout the dough if that works easier for you.
Turn the dough out onto lightly floured surface, divide in half and shape two flattened logs, each about 12 inches long and 2- 2 1/2 inches wide (I prefer mine to be a little wider for a nice long cookie in the end)
Sprinkle each log with granulated sugar, lightly pressing the sugar into the tops of the logs so that it bakes into the top of the logs.
Bake the logs for about 35 minutes, or until slightly firm to the touch.
Remove from oven and cool for about 10 minutes.
Remove from sheet and place on a cutting board.
Gently cut the biscotti diagonally into 3/4 inch slices and gently place them back on the baking sheet, sides down.
Return to oven and bake until crisp- to me this really means “until dry” – about 10-15 minutes. Remove from oven and cool completely. (Make a cup of tea and enjoy the teeny end pieces from the loaf as your reward!) 🙂
Biscotti keeps really well in air-tight containers, and also in the freezer… but if your family is anything like mine, plate it up and start making hot beverages to serve it with because they will be waiting as it comes out of the oven. 🙂