Tuesday, June 4, 2013

[May] Chocolate Walnut Biscotti

Have I bitten off more biscotti than I can chew?

First I was posting my monthly recipe in middle of the month, then towards the end, and now I'm posting May's recipe in June!

I need to get more organized... I pretty much have the recipes for each month planned out but for blogging purposes maybe one recipe every two months might be more manageable? We'll see...

Anyhow, it's about time a chocolate recipe was added to the list. It took me a couple of tries to get it right though. The first time I made a recipe similar to this one I forgot about it while it was baking for a second time, resulting in very hard, almost teeth-shattering biscotti.

This time around I was much more careful and these were almost finished before I got a chance to photograph them.

Chocolate Walnut Biscotti


2 tbs canola (or vegetable) oil
2 eggs
¾ cup caster sugar
1 cup flour
½ tsp baking powder
⅓ cup cocoa powder
½ tsp instant coffee powder dissolved in 1 tablespoon hot water
a pinch of salt
½ cup walnuts
  1. Preheat the oven to 325⁰F (165⁰C).
  2. Line a baking tray with wax paper. Spread the walnuts evenly on the tray and bake for 5 to 6 minutes. Remove from the oven and set aside to cool, then chop them up.
  3. In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. 
  4. In a large mixing bowl, add oil, eggs, and sugar and beat with a whisk until the mixture is light and airy.
  5. Stir in the flour mixture, the coffee mixture, and the chopped walnuts.
  6. Turn the dough onto the baking tray (greased and lined with wax paper) and shape it into a log, about 12 inches long, 2 inches wide and about 2cm to 1 inch high.
  7. Bake the biscotti log at 325⁰F (165⁰C) for 25 minutes.
  8. Remove the log from the oven and allow it cool. Turn down the oven temperature to 290⁰F (145⁰C).
  9. When it is cool enough to handle, slice the log into ½-inch slices, either diagonally or straight across.
  10. Place the biscotti back onto the baking tray, cut side down, and place the tray in the oven. Bake for 20 minutes, then turn the biscotti over and bake for another 20 minutes.
  11. Remove from the oven and place on a wire rack to cool. Store in an airtight jar.

More biscotti recipes on Chai + Cake:

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