chocolate walnut biscotti
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 137.6
- Total Fat: 6.5 g
- Cholesterol: 17.7 mg
- Sodium: 735.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of chocolate walnut biscotti calories by ingredient
Number of Servings: 24
Ingredients
-
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) room temperature butter
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped walnuts
4 ounces unsweetened chocolate, chopped
sugar, for dusting
Directions
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Sift together flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes. The mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes, don't worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12-inch long logs. FLatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular. Carefully lift the logs onto the baking sheet. Sprinkle each log with sugar.
Bake the logs for aboutg 25 minutes or until slightly firm. The logs will spread and crack (which is fine). Remoe the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes (leave the oven on).
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inches thick. Stand the slices up on the baking sheet, and bake again for 10 minutes.
Transfer the biscotti to a rack to cool.
Number of Servings: 24
Recipe submitted by SparkPeople user DUNCSTA.
Sift together flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes. The mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes, don't worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12-inch long logs. FLatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular. Carefully lift the logs onto the baking sheet. Sprinkle each log with sugar.
Bake the logs for aboutg 25 minutes or until slightly firm. The logs will spread and crack (which is fine). Remoe the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes (leave the oven on).
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inches thick. Stand the slices up on the baking sheet, and bake again for 10 minutes.
Transfer the biscotti to a rack to cool.
Number of Servings: 24
Recipe submitted by SparkPeople user DUNCSTA.
