Dark Chocolate Walnut Biscotti

Dark Chocolate Walnut Biscotti is a Mediterranean recipe that serves 36. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 108 calories, 3g of protein, and 5g of fat. 5 people were glad they tried this recipe. It works best as a dessert, and is done in roughly 45 minutes. This recipe from Foodista requires flour, cocoa powder, baking soda salt, and eggs 1 walnuts. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes include Orange and Dark Chocolate Biscotti, Cranberry Dark Chocolate Biscotti, and Dark Chocolate Almond Biscotti.

Servings: 36

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions: Preheat oven to 350F. and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Fold in/mush in with hands the walnuts and chocolate chips. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. (I forgot) Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for 10 minutes. Flip over the biscotti pieces and cook again for 10 minutes, until crispy. Cool biscotti on a rack.

 

Step by step:

1. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.

2. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Fold in/mush in with hands the walnuts and chocolate chips.

3. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. (I forgot)

4. Bake logs 35 minutes, or until slightly firm to the touch.

5. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for 10 minutes. Flip over the biscotti pieces and cook again for 10 minutes, until crispy. Cool biscotti on a rack.

Nutrition Information:

covered percent of daily need