Enhance your baking repertoire with this delightful Chocolate Walnut Biscotti recipe. These twice-baked Italian cookies are infused with rich cocoa and crunchy walnuts, making them the perfect companion to your morning coffee or tea. Their crisp texture also makes them ideal for dipping in milk or enjoying as a standalone treat.
Why You'll Love This Chocolate Walnut Biscotti Recipe
- Easy to Bake: With straightforward steps, even novice bakers can achieve perfect results.
- Long Shelf Life: Stored in an airtight container, these biscotti remain fresh for weeks, making them a convenient snack option.
- Versatile Enjoyment: Pair them with beverages, crumble over ice cream, or savor them on their own.
A Bite of History: The Origins of Biscotti
The word biscotti comes from the Latin word biscoctus, meaning "twice-cooked"—a technique that dates back to Roman times. The double-baking process was originally used to create dry, durable biscuits that could be stored for long periods, ideal for Roman legions during extended military campaigns.
However, the biscotti we know today originated in the Tuscan city of Prato during the Renaissance. Traditionally made with almonds, biscotti became popular when served alongside a glass of vin santo, a sweet Italian dessert wine, for dipping. Over time, bakers experimented with various flavors and nuts, giving us delicious variations like this Chocolate Walnut Biscotti.
Ingredients you need for Chocolate Walnut Biscotti
Butter - Unsalted butter will work best. Make sure to keep the butter at room temperature before you start baking as you need soft butter to make the batter
Sugar - You can use white or brown sugar
Eggs - You need 2 eggs
All Purpose flour - You can use wheat flour too but the texture and taste will be different
Chopped Walnut - If you have nut allergy, you can skip the walnut. Also if you prefer almond or any other variety of nuts, feel free to use that instead.
Tips for Perfect Biscotti
- Proper Mixing: Avoid overmixing the dough to prevent tough biscotti.
- Uniform Slicing: Use a sharp serrated knife to achieve even slices, ensuring consistent baking.
- Storage: Once completely cooled, store the biscotti in an airtight container at room temperature to maintain their crispness.
FAQs
The double-baking method removes moisture, giving biscotti its signature crunch and long shelf life.
Let the baked logs cool down completely before slicing and use a sharp serrated knife for clean cuts.
Stored in an airtight container, biscotti can stay fresh for up to 3 weeks.
Yes! Freeze fully baked biscotti in a sealed bag for up to 3 months. Thaw at room temperature before serving.
Whether you're a seasoned baker or new to the kitchen, this Chocolate Walnut Biscotti is a delightful recipe to add to your collection. With its rich flavor, satisfying crunch, and fascinating history, it's a timeless treat that never goes out of style.
Chocolate Walnut Biscotti
Ingredients
- ½ cup butter (softened at room temperature)
- ¾ cup sugar
- zest of 1 lemon
- 2 eggs
- 1½ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ cup walnuts
Instructions
- Preheat the oven to 350F.
- In a bowl, add butter, sugar and lemon zest and whisk until its smooth. If you are using the stand mixture, use the paddle attachment.
- Drop the eggs and whisk until its smooth.
- In a separate bowl, whisk the dry ingredients (flour, cocoa powder and salt).
- Add the dry ingredients to the bowl with wet ingredients and whisk until it forms a dough. Do not over mix it.
- Finally, drop the walnuts and using a rubber spatula, mix it with the dough.
- Place the dough on a baking tray and shape it like a 2-inch wide log.
- Place the tray on the middle rack of the oven and bake for 35 minutes.
- After 35 minutes, take out the tray and place the baked log on a wire rack for 20 to 30 minutes or until it’s cooled down completely and easy to handle.
- Preheat the oven once again to 350F.
- Using a sharp serrated knife, cut the log carefully into ½ inch thick slices.
- Place the slices on the baking tray and bake it at 350F for 10 minutes and then flip the cookies. Continue baking for another 10 minutes.
- Once done, cool the cookies on the wire rack before storing it in an airtight jar.
Deborah wilson
Do you think I could use maple syrup in place of sugar and how much thanks
Laura | Tutti Dolci
I love biscotti and these look so rich and chocolatey - the perfect treat with my afternoon coffee! 🙂
Abbe@This is How I C
I'm so excited! A new biscotti to try!
Janani
Gorgeous pics and beautiful video kankana!! That biscotti looks soooo 😋😋
Meg | Meg is Well
Those look amazing! Biscotti is a cookie I always mean to make but never do. They taste soooo good with coffee though so really I need to get on it. The chocolate dough picture is making me drool-I totally would have licked everything clean!
Kelsie
This biscotti looks so delicious! My grandma always made biscotti when I was growing up so I have very fond memories of those crunchy cookies :). Hope your week is going well Kankana!
Aparna somani
Absolutely love the pics. Gonna try them asap.
angiesrecipes
I too love the add of lemon zest to these twice baked chocolate biscuits. Beautiful photography as always!
Rosa
They look delicious! That zest of lemon is a great addition; perfect for taking these biscotti to the next level.
Cheers,
Rosa