If a brownie could be biscotti, it would be this!
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These chocolate walnut biscotti are one of my favorite cookies. We had a bakery for ten years, and they were in the cookie case from day one alongside my vanilla almond anise biscotti. They were super popular! I don’t care for my biscotti to be as dry and crunchy as those in the supermarket. So, my biscotti are crunchy on the outside but a little gooey on the inside. It’s the perfect combination filled with chocolate and walnuts. Give some as a gift at the holidays, or keep them all for yourself!
An all-time favorite
- Crunchy outside
- slightly gooey chocolate inside
- Bits of walnut in every bite
- Easy delicious chocolate nut biscotti that makes excellent holiday gifts!
Chocolate and crunch
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- Eggs at room temperature
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Semi-sweet chocolate –I chop up chocolate baking bars, but you can use chocolate chips
- Chopped walnuts –substitute almonds, pecans, pistachios, or your favorite nut
A few variations
I’ve always enjoyed walnuts in my chocolate biscotti, and it’s such a popular combination. Hazelnuts also pair well with chocolate, but I realize hazelnuts are pretty expensive in some places. Use your favorite nuts or leave them out altogether. As for the chocolate, I enjoy the semi-sweet chocolate, but milk chocolate would be a little sweeter. Use what you like!
How to make Chocolate Walnut Biscotti
- Preheat the oven to 325°F, 160 °C.
- In a tabletop mixer that has been fitted with the paddle attachment, beat the sugar, butter, salt, and vanilla until combined and fluffy.
- Then, add the eggs and beat until incorporated
- In a separate mixing bowl, whisk together the flour, cocoa powder, and baking powder.
- Add the flour mixture to the butter mixture and beat on low speed until combined.
- Then, add the walnuts and chocolate and mix until incorporated.
- Lightly flour a work surface and transfer the cookie dough to the counter. Then, divide it into two equal portions.
- Roll each portion into a 12-inch log.
- Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick and sprinkle the top with granulated sugar.
- Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.
- Next, transfer to a cutting board to cool for about 15 minutes.
- Then, cut into slices and place them back onto the baking tray cut side down.
- Bake for about 10-15 minutes at 325°F, then let cool completely.
Super crunchy biscotti
If you prefer your biscotti to be super crunchy all the way through, simply leave it in the oven to bake longer. You can bake them for up to 20 minutes, and then let them cool completely to crisp.
I’m not sure if you need any advice on how or when to eat these because they’re hard not to eat just passing by the jar. However, biscotti go perfectly with a cup of Greek coffee or glass of milk. It will keep fresh in an airtight container at room temperature for two weeks. So, make a batch, put some in a pretty holiday container and give them as gifts. Everyone will thank you! Kali Orexi!
More Cookie Recipes:
- Festive Mini Holiday Shortbread Cookies
- Italian Rainbow Cookies: Better than the Bakery
- Greek Koulourakia
- Almond Anise (paximadakia) Biscotti
- Vegan Chocolate & Pistachio Biscotti: Greek Paximadia
- 4 oz (113g) unsalted butter, softened
- 1 and 1/2 cups (330g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 eggs at room temperature
- 2 and 1/2 cups (370g) all-purpose flour
- 3/4 cup (60g) unsweetened cocoa powder
- 2 teaspoons (8g) baking powder
- 4 oz (110g) semi sweet chocolate, chopped
- 1 cup (110g) chopped walnuts
Preheat the oven to 325°F, 160 °C.
In a tabletop mixer that has been fitted with the paddle attachment beat the sugar, butter, salt and vanilla until combined and fluffy.
Add the eggs and beat until incorporated
In a mixing bowl combine the flour, cocoa powder, and baking powder. Whisk them all together.
Add the flour mixture to the mixer and beat on low speed until combined.
Add the walnuts and chocolate and mix until incorporated.
Lightly flour a work surface and transfer the cookie dough to the counter. Divide it into 2 equal portions. Roll each portion into a 12-inch log.
Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick. Sprinkle the top with granulated sugar.
Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.
Transfer to a cutting board to cool for about 15 minutes.
Cut into slices and place them back onto the baking tray.
Bake for about 15 minutes at 325°F.
Cool completely and serve! Kali Orexi.
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.
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