Chocolate-Chocolate Walnut Biscotti

Dipping double chocolate biscotti in coffee is officially one of my favorite experiences so far this year. Biscotti are traditional Italian cookies that that are twice-baked ('bis' = twice, 'cotto' = baked). And that is how they get that marvelous crunch. They are not too sweet, not too heavy: an ideal way to start the day and an even better way to pick-yourself-up in the afternoon. They are easy to make, and keep for a good while.

Typically, biscotti are filled with dried fruit and nuts. But not these...
Did I mention they are chalk full of not one, but two kinds of chocolate and walnuts?

To prepare them, you start like they are any other chocolate-filled cookie. Get your dry ingredients together (flour, cocoa, baking soda, and salt).
Beat together your butter and sugar. And then beat in your eggs.

Next, stir the chocolate-flour mix into the wet-mix. The dough will be stiff. But that is how it is supposed to be.
Now, stir in your chocolate chips and walnuts.
(YUM!)

Get the dough onto a parchment lined baking sheet, and divide it into two.
Shape each half into a 12-inch log.
Sprinkle with powdered sugar.
Pop them in the oven, to bake the first time, for 35 minutes.
(I can't even begin to describe how delicious these smell as they are baking. You will want to eat the air.)

Take them out of the oven, let them cool on the rack for 5 minutes, and then cut them with a serrated knife. This recipe is great because the biscotti are still warm when you cut them, which prevents the severe crumbling biscotti are wont to do.
Get them back in the oven for 10 minutes, or until dry to the touch.
Let them cool on the rack. And there you have it... absolutely delicious chocolate-chocolate walnut biscotti.
Happy crunching!

Chocolate Chocolate Walnut Biscotti (from epicurious.com)
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt*
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped**
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Directions:

Preheat oven to 350°F. and line a large baking sheet with parchment paper, or butter and flour it.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide,*** and sprinkle with confectioners' sugar.**** Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices.***** Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.****** Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

*I thought they were a touch salty. Next time I will use 3/4 tsp salt

**You could always omit the walnuts, or change them out for something like almonds.

***Mine were 12 inches long, but more like 3 or 4 inches wide.
****I only used about 1/2 Tablespoon of powdered sugar
*****Using a serrated knife is the best for this
******10 minutes was just about perfect. You know when they are done when they are dry to the touch.

To Start: Homemade Fig Jam with Pecorino Romano and Prosciutto

If you will, please take a few moments to imagine the following flavor experience. As you bite into a chewy piece of bread, you immediately taste slightly salty prosciutto, followed by the mellow creaminess of pecorino romano cheese. And then, with the saltiness and creaminess still lingering in your mouth, you taste the luscious, sweet, elegant depth of homemade fig jam.

How could you pass this up?

Now, if confessions are to be made, the inspiration for dried fig jam didn't come out of nowhere. I have become slightly obsessed with dried figs, and it is all thanks to a recent Bicoastal chefs 'trio of figs' tasting (results will be posted soon!). I was amazed to find how delicate, sweet, dainty, and all around delightful figs are. Armed with a new-found love for dried Black Mission Figs, I knew I needed more figs in my life.
And, flipping through my Giada cookbooks, I stumbled across this recipe for fig jam. Given my new culinary inspiration, it seemed perfect. And it was perfect. The jam is amazingly easy, and it is an absolutely delicious way to start a meal.

To make this dish, you need to start by making your simple syrup (equal parts water to sugar).

In a sauce pan, bring the water and sugar to boil, and then reduce to a simmer for 5 minutes. The liquid should be translucent by the time you are done.

In the meantime, toast up some hazelnuts over the stove top (medium heat 8-10 minutes in a dry skillet).
Now, you are going to want to cut up some dried figs.
And pour yourself some brandy. And then pour some more to add to the jam.
(I like E&J VSOP Superior Reserve, you get a lot of quality for an affordable price)

Next, add your figs and brandy to your simple syrup, bring to a boil, remove from heat, and let the figs soak in all that delicious liquid for 10 minutes.
Get out your food processor. Add in the fig mix.
Add in the hazelnuts.
Whiz it all up, until pureed.
And... that's it!! You just made fig jam!
This jam is absolutely perfect with some good bread, pecorino romano cheese, and prosciutto. These ingredients are simply meant to be.
Homemade Fig Jam (adapted from Giada's Kitchen*)
Ingredients:
12 dried figs**
3/4 cup simple syrup*** (recipe to follow, but WARNING! the recipe that follows makes more that you need, be sure to remeasure the right amount after you have made the simple syrup)
1/4 cup brandy
1/2 cup chopped toasted hazelnuts (see note)

Directions:
Combine the figs, simple syrup, and brandy in a small sauce pan. Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 minutes to plump the figs and cool slightly. Transfer the mixture to a food processor. Add the hazelnuts and blend, pulsing until pureed.

Serve alongside pecorino romano cheese and prosciutto.

Note: To toast the nuts, heat them in a small dry skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes. Spread the nuts on a baking sheet to cool completely before using.


*The recipe I include is doubled from the original. It makes a ton of jam, which is delicious on toast.
**The Bicoastal chefs were torn between whether Black Mission figs or Turkish figs are better, but you can't go wrong either way.
***While the recipe would have you put in 1 cup, I thought 1 cup was a bit too sweet, so I reduced it. You could probably reduce the simple syrup more if you wanted.

For the simple syrup:
Ingredients:
1 cup sugar
1 cup water

Directions:
In a saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Chocolate Raspberry Scones

Apparently, I am on a bit of a dark chocolate-raspberry kick. But, to be honest, I am hard pressed to think of a time when I am not on a dark-chocolate-raspberry kick.

Combine my deep love of this nothing-shy-of-perfect flavor combination with my mission to master scones, and I had no choice but to try my hand at these Chocolate Raspberry Scones.

And, let me tell you, these scones are completely delightful. One of my favorite things about these scones is that they are not too sweet. Most of the sweetness in these scones comes from the bits of dark chocolate and raspberries. And for me, this makes them a perfect afternoon snack. And midnight snack. And breakfast snack. And... well, I think you get the picture.

Not only is the sweetness just right, and not only are they chalk full of dark chocolate and raspberries, the texture is just perfect. The scones are soft, tender, and ever so slightly crumbly. What more could you ask from a scone?

For the most part, making these scones is like the other scones I have made. The one difference of note is that instead of using cream or buttermilk for the liquid, this recipe calls for whole milk yogurt (and just when pumpkin scones taught my how to make my own buttermilk...).
As ever, start by cutting up your butter into chunks.
Now, get out your dark chocolate (preferably around 70%).
And cut it into chunks.
Next, you want to add together the dry ingredients.
In another bowl, combine together the yogurt, a slightly beaten egg, and vanilla.
Add your butter.
And cut it in.
You are done cutting in the butter when it looks like coarse crumbs.
A note about the raspberries. Even though I live in California, raspberries are still not in season in February, so I opted for frozen. If you do use frozen fruit, it is important to use it in frozen form. Defrosted fruit will bleed everywhere and be a mess.
After you have cut in the butter, you add in the frozen or fresh raspberries and chocolate. Even at this stage, you know these scones are going to be fantastic.
Stir that up.
Now, pour in your yogurt mixture.
Stir that just until everything is incorporated.
Just look at it! How could these scones not be delicious?

Next, get your dough on a slightly floured surface. And knead it four or five time. Then pat it out into a 7 inch circle.
Cut it into 8 pie wedges.
Get those wedges on your parchment lined baking sheet. Do take care to leave some room between them: they spread. And add some egg wash to each scone.
Pop them in the over for 18-20 minutes. Did I mention they will spread?
Let them cool on a wire rack.
And... just take one look at what is waiting in store for you!
Get ready to be in dark chocolate-raspberry heaven.

Chocolate Raspberry Scones (from joyofbaking.com)
Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tablespoons unsalted butter, cold and cut into pieces
2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)
3/4 cup fresh or frozen raspberries
1/2 cup whole milk plain yogurt
1 1/2 tsp pure vanilla extract
1 large egg, lightly beaten

Egg wash:
1 large egg, well beaten
1 tablespoon milk

Directions:
Preheat oven to 375. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not overmix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and 1 1/2 inches thick. Cut the dough into eight triangles. Place the scones on a baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and turn your broiler on high.* Sprinkle confectioners' sugar over the tops of the scones and place them under the broiler. Broil for a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

*I didn't do this step, because I ran out of time. But, it seems like it would taste and look great!