Chocolate Walnut Biscotti
Indulge in the perfect balance of crunch and decadence with these Chocolate Walnut Biscotti, a twice-baked Italian treat that’s ideal for coffee lovers and chocolate enthusiasts alike. Featuring a rich blend of unsweetened cocoa, semi-sweet chocolate chips, and toasted walnuts, this recipe transforms simple pantry staples into elegant, dunk-worthy delights. The biscotti’s crisp texture is achieved through a double baking process, giving them their signature crunch, while warm hints of vanilla elevate their flavor profile. Easy to prepare in under 90 minutes, these gourmet cookies pair beautifully with coffee, tea, or even a glass of milk. Whether you’re planning a cozy brunch or gifting homemade treats, these chocolate-loaded biscotti are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Chopped walnuts
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
In a separate medium-sized bowl, beat the eggs and mix in the vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until a dough begins to form.
Fold in the chopped walnuts and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and divide it into two equal portions.
Shape each portion into a flat log approximately 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spaced at least 2 inches apart.
Bake in the preheated oven for 25 minutes or until the logs are firm to the touch. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice each log diagonally into 3/4-inch-thick biscotti pieces.
Arrange the slices cut side down on the baking sheet and return them to the oven.
Bake for an additional 20-25 minutes, flipping the biscotti halfway through, until they are dry and crisp.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 201.5 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 267 mg | 21% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
