Yes, of course, I love the Italians.  How can you not love them?  The art, the literature, the food, the wine, Sophia Loren, Parmigiano Reggiano, olive oil, Limoncello, Bellenis, Frank Sinatra and biscotti.  Chocolate biscotti with walnuts.  Oh my. 

I have to admit, that often I buy the biscotti in the big tub at Costco.  They are decent, they really are.  But, I really love the ones I make at home.  The chocolate biscotti with walnuts I make have just the right amount of sweetness.  I like biscotti that is not too sweet.  Biscotti means twice baked.  You bake the biscotti in “logs” and then slice and bake again, so that they harden.  Many people don’t like biscotti precisely because they are hard, but, that is the point.  They are not meant for eating right out of hand.  They are supposed to be dipped in some form of liquid.  I prefer tea, my son prefers coffee.  And a nice chocolate biscotti dipped in a cabernet is delicious. 

Often I have biscotti with my tea for breakfast.  But, really, I think my favorite time is when I have a cuppa in the afternoon.  I want something to eat, but, I don’t want to spoil dinner.  Tea and biscotti are just the thing to tide me over.  Substantial, but, not over filling.  And not too sweet.  Whenever I have something that is too sweet, I have to immediately cut that sweetness with something savory.  Or salty.  Then I have to cut the salt with something sweet and on and on it goes, so obviously that is not a good thing.  

I know many people who think biscotti is something too difficult to try.  It isn’t.  Frankly, I think they are easier and take less time than making a batch of cookies.  As I said, you make them into logs and once they are baked you cut them and plop them back in the oven for ten minutes and you are done.  Remember, I am the lazy baker.

The Recipe:

Chocolate Biscotti with Walnuts

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup walnuts, chopped

3/4 cup semisweet chocolate chips

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.

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.

Final Thoughts:

I really like these.  As I stated, they will satisfy your sweet tooth without leaving you craving something savory or salty.  For a midafternoon pick me up they are superb.  But, also, later in the evening they make a great treat, too.  Give these a try, I think you will find them easier to make than you thought, and much much better than store bought.  Buon Appetito!