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Barb's Chocolate Walnut Biscotti

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“These are great dipped in melted chocolate. These can be made with Splenda for baking.”
READY IN:
1hr
YIELD:
36 Biscotti
UNITS:
US

Ingredients Nutrition

  • 1 cup flour
  • 14 cup unsweetened dutch cocoa
  • 34 teaspoon baking powder
  • 12 teaspoon salt
  • 14 cup unsalted butter, softened
  • 1 12 cups sugar, plus
  • 2 tablespoons sugar (I use Splenda sugar blend for Baking, use half the amount of sugar)
  • 1 large egg
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon fresh orange juice
  • 12 cup chopped walnuts, toasted

Directions

  1. Toast walnuts in oven or microwave; set aside.
  2. Preheat oven to 350 degrees and butter a large cookie sheet.
  3. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
  4. In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
  5. On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
  6. On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
  7. Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.

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