Yes, I’m back with another chocolate to-die-for recipe. I must be masochistic making these things while on Weight Watchers! By the way, I’ve lost 5 lbs to date. Yay me!
This recipe, in a word, is a winner. Many years ago I purchased the entire series of the Williams Sonoma cookbooks and this recipe, after all this time, is the only one I make over and over. These walnut filled biscotti are a chocolate lovers dream and are completely and utterly addictive.
If you’re a ‘dunker’, they’re irresistible with your favorite cuppa joe on a chilly winter’s afternoon. They keep for up to a month, travel well and are easy to make, making them perfect for gift giving.
These sophisticated, nut-studded cookies are a crowd pleaser (or keep them all to yourself). Bring them to the next level by dipping them in chocolate coating (see ‘note’ section below).
PREP TIME20 MIN COOK TIME1 HR 40 MIN TOTAL TIME2 HR
4 oz semisweet chocolate, coarsely chopped
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups coarsely chopped walnuts
Preheat oven to 300 degrees. Line a large baking sheet with parchment or waxed paper.
In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a heavy duty mixer, combine the eggs and vanilla. Beat at medium speed to blend. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long.
Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Pat to even out the shapes. Bake until almost firm to the touch, about 50 minutes. Let cool for 10 minutes. Leave the oven set at 300 degrees.
Using a large spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2-3/4 inch thick. Return the slices cut side down to the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes longer.
Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to one month.
For chocolate coating, place 8 oz of bittersweet (or semisweet) chocolate in the top of a double boiler set over simmering water, stirring frequently until melted and smooth. Remove from the heat and use the back of a spoon to coat one end of the biscotti. Refrigerate just until chocolate sets, around 15 minutes. Remove from refrigerator and store in a covered container.
ADAPTED FROM WILLIAMS SONOMA ‘GIFTS FROM THE KITCHEN’