How To make Chocolate Walnut Biscotti
2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes. Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a
rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven. Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.
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How To Bake Chocolate Walnut Biscotti Cookies
This guide shows you How To Bake Chocolate Walnut Biscotti Cookies.
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CHOCOLATE CHIP BISCOTTI * PERFECT FOR ANY COFFEE * NO TALK COOKING
A must have for your morning or evening coffee! You'll want one of these with every coffee break and they last for about four weeks in an air tight container.
Recipe:
2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Almond Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Large Eggs
4 Tablespoons Salted Butter
1 Teaspoon Vanilla
1/2 Cup Semi-Sweet Morsels
1 Large Egg beaten (egg wash)
For Dipping the Biscotti's use about 1 1/2 Cups of Semi-Sweet Morsels
Bake the first time at 350 degrees about 30 minutes or until the top cracks, let cool and cut them in 1 slices and turn them on their side and bake again at 325 degrees for around 20 minutes.
Thanks for watching and enjoy!
Chocolate Walnut Biscotti (Paximadia) for gift giving!!
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Ingredients
4 oz (113g) unsalted butter, softened
1 and 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 eggs at room temperature
2 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 oz semi sweet chocolate, chopped
1 cup (110g) chopped walnuts
Instructions
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.
Notes
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Chocolate Walnut Biscotti Recipe 黑巧克力核桃意大利脆饼/黑咖啡的最佳伴侶
This is very simple and delicious chocolate walnut biscotti homemade recipe, and perfect with black coffee.
这是一款非常酥脆香甜的巧克力核桃意大利脆饼自制配方,制作简单容易,是黑咖啡的最佳搭档。黑巧克力、黑咖啡还有果仁的香味完全的融为一体绝对的满口留香。谢谢观看!
Ingredients
4 eggs 四顆雞蛋
1/2 cup olive oil 半杯橄欖油
1/2 cup cane sugar 半杯蔗糖
1 tsp pour vanilla extract 一茶匙香草精
1 tsp baking powder 一茶匙泡打粉
1/2 tsp baking soda 半茶匙小蘇打
1/2 tsp salt 半茶匙鹽
2 Tbsp 100% cocoa 兩大匙純可可粉
2 cups all purpose flour 兩杯中筋麵粉
1 cup dark chocolate 一杯黑巧克力
1 cup walnut 一杯核桃仁
Bake twice 分兩次烤制
First time bake 350 F for 15-20 min or until film
第一次华氏350 度烤15到20分钟或直到变硬
Second time bake 350 F for 20-25 mins or until crunchy.
第二次华氏350烤20到25分钟或直到
#biscotti #脆餅 #巧克力饼干
So Easy To Make CHOCOLATE WALNUT BISCOTTI Recipe No. 21 l Foodie Avenue
This Biscotti is, hands down, the perfect match for your favorite hot beverage. I have to say that this is my favorite sweet indulgence at this time. I baked tons of these the moment I learned how to make them.
Very, very easy to make, this Biscotti will be your go-to snack any time of the day....you have to try baking them now. Perfect Christmas gift too, surely everybody would love to receive.
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#ChocolateWalnutbiscotti #Biscotti #christmastreat
Walnut Biscotti Recipe
Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavourings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.
For the full recipe please visit our website ►
You may also like:
Vanilla and Walnut Crescent Cookies ►
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