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.