It’s dreary and rainy in Boston, but it’s a great day nonetheless. It’s National Chocolate Day! I didn’t know such a thing existed until about an hour ago. Being that I am a fairly new obsessor of chocolate, this definitely deserves a celebration. A double chocolate celebration, in the form of double chocolate walnut biscotti.
I feel like I am always underwhelmed by biscotti. They’re that lonely little cookie that is usually served alongside a cup of coffee or espresso. Which I find ironic, since they are so yawn-worthy a lot of the time.
But not this one. It’s intensely chocolatey, and is mellowed out by the walnuts. Since biscotti are baked once in the form of logs, then cut up, turn on their sides, and baked again, they are characteristically crunchy and so quintessentially Italian. These crumble in the perfect way, slowly revealing levels of flavors that coincide with their texture. They are even better served alongside something to dip them in so they can soften a little: a glass of milk, coffee, or my favorite, cafe con leche.
I gave these to a few of my girlfriends who have wonderful palates that I trust, and they wholeheartedly approved of them over their breakfast, and even late at night.
Chocolate, once again, is the way to go. Happy holiday.
Double Chocolate Walnut Biscotti
Adapted from Gourmet Magazine
Note: feel free to use any nut you have on hand. I imagine pistachio would be great flavor-wise, along with adding a beautiful touch of color.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
Set oven to 350 degrees F and butter and flour a large baking sheet, or line it with parchment paper or silipat.
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 (I used a serrated bread knife which made this MUCH easier). 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.
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