Traditional biscotti are filled with delicious, healthy walnuts before being twice-baked in the oven for a crisp texture. A quick dip in chocolate adds sweetness and visual appeal to these chocolate walnut biscotti.
Normally, a dry cookie is a bad thing. Who wants a crumble festival raining down your shirt, creating a virtual archipelago of mushy islands in your coffee, right? Well, in the case of biscotti, you get to have the crispy texture without everything falling apart
Biscotti are kind of like the hardtack of cookies. Originally baked so long to remove lots of moisture so as to be resistant to mold, they are now beloved because of their easy storage. The long bake time is forgiving for new bakers. Also, these are a great cookie to ship to loved ones because of their easy storage.
What is Biscotti?
These crispy, crunchy cookies are traditional Italian cookies. Because you bake them twice, they have a very dry, airy texture that is perfect for dunking in coffee or hot tea. These are especially great with coffee because of their chocolate dip!
Tips for Making Chocolate Walnut Biscotti
You can make biscotti with just a hand mixer. These are super easy cookies that are great to make as gifts or for beginners. Here are a few tips to make the experience even easier!
- Shape your loaf. You can make one big loaf or two smaller loaves. Round off the short ends with your hands. Shape the long sides to be neat and straight.
- Cool a bit, then cut. You bake the loaf for 30 minutes, then you have to slice it. Stop your timer at this point. Let the loaf cool for a few minutes before slicing. If you need to let it cool a lot more than that, you can! Slice when you can comfortably touch the loaf to cut it.
- Cool completely before adding the chocolate. After the Chocolate Walnut Biscotti are totally baked, move them to a cooling rack. Let them completely cool before dipping in chocolate.
How to Store Your Chocolate Walnut Biscotti
Biscotti are super forgiving when it comes to storing! Even with the chocolate, their dry texture lends well to easy storage.
- Freeze them for up to 3 months by wrapping them in tin foil, then storing them in a freezer bag.
- Fridge them in an airtight container for several weeks.
- Cookie jar them for up to 3 weeks!
Looking for More Cookie Recipes?
Chocolate Walnut Biscotti
- Mixing bowl
- Hand mixer or spoon
- Cookie sheet
- Cooling racks
- 2 cups AP flour
- 1/2 cup granulated sugar
- 1/4 cup chopped walnuts
- 2 eggs
- 4 tablespoons softened unsalted butter
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups dark or milk chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment or a silicone mat.
- Using a hand mixer, cream the butter and sugar completely in a large bowl until you have a whipped, smooth consistency.
- Add the eggs and completely incorporate them into the mixture.
- In another small bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the creamy mixture. Completely combine with the hand mixer until smooth.
- Fold in the walnuts gently with a spoon.
- Now it is time to shape your loaf. Turn out the dough onto the baking sheet. Shape your loaf either into one big loaf or two skinnier loaves. Shape them so the long sides are fairly straight and the short ends are gently rounded.
- Bake at 350 degrees for 30 minutes.
- Remove the pan from the oven. Allow your loaf to cool for several minutes. Do not turn off the oven.
- Cut your loaf into slices about 1/2" to 1" thick with a sharp chef's knife. Lay each slice down flat so one cut side is facing up.
- Bake for 10 minutes.
- Remove the pan from the oven. Flip each cookie over so the other cut side is facing up.
- Bake an additional 10 minutes.
- Remove from oven and carefully move the cookies to the cooling racks. Allow them to cool completely.
Dipping the Biscotti
- Add the chocolate chips to a heat safe glass or metal bowl.
- Add a few cups of water to a medium saucepan. Make sure the bowl will fit over the top of the saucepan without touching the bottom.
- Put the saucepan over medium low heat. Set the bowl on top of the saucepan.
- Allow the chocolate to slowly melt, stirring often.
- Once the chocolate is melted, dip the biscotti to coat one half with chocolate. You might need to paint the chocolate on.
- Lay the biscotti down on parchment. Allow the chocolate to completely cool and harden before storing.