Walnut Biscotti With Dark Chocolate Recipes

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• 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 a mixing bowl combine the eggs and the 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. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.

Steps:

• Preheat oven to 350°F. 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. Stir in 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. 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 until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Steps:

• Combine butter, sugar and eggs and mix well with electric mixer. Beat in vanilla and almond extracts.
• Combine flour, baking powder, baking soda in separate bowl and mix. Stir in chopped nuts and then add all to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour (or overnight).
• With floured hands and board, divide the dough into two portions and shape each into a loaf about 12 inches long. (like a loaf of french bread).
• Grease a 10x14 inch pan and place both loaves on the sheet, leaving at least 3" between them. (This is important or they will expand into each other!) Flatten each loaf slightly, and as evenly as possible.
• Place in a preheated 400 dgree oven and bake 20 minutes. Remove baking sheet from oven and place on a wire rack to cool slightly. Lower oven temperature to 375.
• While the loaves are still warm (but not hot), slice them into diagonal slices about 1/3" - 1/2" thick. Arrange the slices on an ungreased baking sheet and return to the oven to bake for 15 minutes at 375. (Do not brown).
• Place on a wire rack to cool completely.
• If desired, melt dark chocolate according to package directions in a large shallow bowl or pie plate. Dip bottom edge of each biscotti in chocolate and lay on its side on wax paper to cool.
• When completely cool, stack into container, separating layers with wax paper if you've dipped them in chocolate.