Salted walnut & chocolate chip biscotti

I’ve got my mind on Italy. I’ve toured the different regions and the dishes they make through the eyes of two wonderful Italian cooks. I’ll post links to the British show in a day or so, so if you want to, you can spend the weekend in Italy!

Yesterday, I made tomato sauce literally all day long with tomatoes and herbs from the garden. All that wonderfully acid-y tomato goodness needed to be off-set with something sweet, so I threw together some biscotti. Not just any biscotti, but biscotti studded with salty toasted walnuts and chocolate.

Give the walnut a rough-chop and toss with the kosher salt. Toast in a 300′ oven for 25 minutes until golden brown and fragrant. Set aside and allow to cool.

In a medium mixing bowl, cream together the sugar, vanilla  and eggs until pale and fluffy.

At one time, add the flour and baking powder to the butter and egg mixture.

Mix until just combined.

Toss in the salted walnuts and chocolate chips. Mix to combine on low-speed so you don’t break-up the walnut pieces.

Divide the dough in half and add each half to a cookie sheet lined with parchment paper.

Form the dough into a rectangle shape about 1 to 1 1/2 inch tall. Run the sheets into a preheated oven at 325′ for 20 minutes, then rotate the sheets, moving the sheet on the lower rack to the rack above and moving the upper rack sheet to the lower rack for even cooking.  Bake an additional 20-25 minutes.

Pale, toasty brown…perfect!

At this point, the biscotti is tender and moist. If you’re like me, and intent on dipping your biscotti into hot coffee, they need to be baked a bit longer.

Using a sharp knife, slice 1 inch sections and lay them on their side on the parchment paper. Bake about 10-15 minutes more until well,….hard.

That’s tooth breaking hard, perfect for dunking into hot coffee and not falling apart.

~ Caroline

Here’s what you’ll need:

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon kosher salt

1 cup sugar

6 tablespoons room temp unsalted butter

1 whole egg + 1 egg yolk

1 teaspoon vanilla

2 cups walnut

1  1/4 cups mini semi-sweet chocolate morsels


Adapted from Joy the Baker

This entry was posted in Bread/Grain, Breakfast. Bookmark the permalink.

8 Responses to Salted walnut & chocolate chip biscotti

  1. Carianne says:

    I made these last night and brought them into work today so I would not eat them all myself. I made half without the walnuts, in case someone did not want nuts, but the salted and toasted walnuts really added an important element that made these biscotti more-than delicious. This will be my new go-to biscotti recipe, and I look forward to trying variations on the recipe. I did have to increase the oven temperature for the final baking, after I had cut the biscotti pieces, but only by about 25 degrees. I also live in a very humid environment, so it is sometimes harder to get things “crispy,” than it might be elsewhere.

  2. Sophia says:

    This looks wonderful. I am craving sweets that are not overly sweet at the moment. I could munch walnuts all day long. And the combination of chocolate with salt needs no justification. Yum. Totally giving this a try sometime soon!

  3. Jenny says:

    These look sensational! I love biscotti but have never made them.

  4. J P says:

    Oh you devil! This looks and sounds just wonderful, Caroline!…:)JP

Leave a Reply

Your email address will not be published. Required fields are marked *