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Biscotti on a cooling rack with chocolate chips and walnuts scattered around and a cup of coffee

Chocolate Walnut Biscotti

5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine Italian

Equipment

  • Mixing bowl
  • Hand mixer or spoon
  • Cookie sheet
  • Cooling racks

Ingredients
  

  • 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

For Dipping

  • 2 cups dark or milk chocolate chips

Instructions
 

  • 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.