My name is Cristine and I am a blog-event-aholic. I have joined another group of bakers. I'm pretty sure this will be my last group... for now anyway! Kate at The Clean Plate Club created a group called "Cookie Carnival". Once a month she emails out a cookie recipe and we all make it. Pretty simple! Plus, I like being told what to make! I was that student who loved being told what to write my paper on instead of having to come up with a topic on my own!
It sometimes is so hard for me to decide on something new, especially if that something new is a completely new food for me. Let's throw biscotti in the group with scones. Believe it or not, I have never had biscotti. It just never looked appealing to me. I thought they would be too dry and too crunchy. I would've been perfectly content if I never had biscotti. Until now. Biscotti is AMAZING!!! Sure, it's crunchy, but it's not a traditional cookie. So, if you are from the "soft & chewy" cookie club like me, don't be afraid. Step out of your box and make some biscotti. You'll be glad you did!
The recipe was for Chocolate Hazelnut Biscotti, but the commissary didn't have any hazelnuts. I wasn't really in the mood to go searching all over Germany to find hazelnuts, either! I decided to use walnuts instead and boy was it good! I had planned on dipping the ends in white chocolate, but after tasting them I opted to leave them as is. Don't mess with perfection!
Check out The Clean Plate Club at the end of the month for the write up to see what variations others came up with. Thanks, Kate, for a great recipe!
And I apologize for the multiple posts today, but I wanted TWD and Cookie Carnival to be seperate for those who are looking specifically for these posts! :)
Chocolate Walnut Biscotti
1 1/2 cups walnuts
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup walnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup walnuts, chocolate chips and 1/2 cup ground walnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.
It sometimes is so hard for me to decide on something new, especially if that something new is a completely new food for me. Let's throw biscotti in the group with scones. Believe it or not, I have never had biscotti. It just never looked appealing to me. I thought they would be too dry and too crunchy. I would've been perfectly content if I never had biscotti. Until now. Biscotti is AMAZING!!! Sure, it's crunchy, but it's not a traditional cookie. So, if you are from the "soft & chewy" cookie club like me, don't be afraid. Step out of your box and make some biscotti. You'll be glad you did!
The recipe was for Chocolate Hazelnut Biscotti, but the commissary didn't have any hazelnuts. I wasn't really in the mood to go searching all over Germany to find hazelnuts, either! I decided to use walnuts instead and boy was it good! I had planned on dipping the ends in white chocolate, but after tasting them I opted to leave them as is. Don't mess with perfection!
Check out The Clean Plate Club at the end of the month for the write up to see what variations others came up with. Thanks, Kate, for a great recipe!
And I apologize for the multiple posts today, but I wanted TWD and Cookie Carnival to be seperate for those who are looking specifically for these posts! :)
Chocolate Walnut Biscotti1 1/2 cups walnuts
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup walnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup walnuts, chocolate chips and 1/2 cup ground walnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.
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2 comments:
They look great! Nice to know that the walnuts work, because that's what I'll be using, too. Hazelnuts are pricey and I have a ton of walnuts. I'm looking forward to making these.
Oh heavenly. I love chocolate biscotti.
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