a balanced plate with room for dessert

Chocolate Walnut Biscotti


My mom requested one thing from me for Christmas – biscotti. I didn’t make it (oops). She requested one thing from me for her birthday – biscotti. I made it 🙂

I used a different recipe this time, one without any butter. When I first started mixing everything together, I was unsure if it would turn out. I mean, the only ‘glue’ in the recipe are the eggs. To my surprise, the ingredients came together beautifully. You will want to arm yourself with a lot of flour though, and I mean a lot. Flour your surfaces when you roll out the biscotti very, very thoroughly. This is one sticky dough. I floured my hands well and the dough still stuck. Don’t worry, the results are completely worth it. These had the perfect snap and they’re great with coffee! *

Chocolate Walnut Biscotti
adapted from

4 ounces semi-sweet chocolate chips
1 cup firmly packed brown sugar
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup walnuts, chopped

  1. Preheat oven to 300°F.
  2. In a food processor, blend chocolate and brown sugar together until chocolate is very fine.
  3. In a large bowl, whisk together flour, cocoa powder, coffee granules, baking soda and salt.
  4. In a large bowl, beat eggs and vanilla with an electric mixer until combined, about 30 seconds.
  5. Add in dry ingredients and beat until a stiff dough forms. Stir in walnuts.
  6. Generously flour work surface and hands. Divide dough in half and roll each half into a log about 10 inches long and 3 inches wide. Place onto a parchment paper-lined baking sheet, about 3 – 4 inches apart.
  7. Bake for 35 minutes, or until firm to touch. Remove from oven and let cook in pan for 10 minutes.
  8. Using a long spatula, move logs to cutting board. Using a sharp serrated knife, cut the dough into slices 3/4-inch thick on the diagonal.
  9. Arrange slices cut side down and bake for 15 minutes. Turn slices over and bake an additional 15 minutes.
  10. Remove from oven and let cool completely before storing in an air-tight container.

*Ok, you got me. I’m not a coffee drinker. But, Mike says that they tasted pretty darn good with it. Me? I ate it plain. And I liked it.


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Chocolate Walnut Biscotti

  1. I am on stick and no more work will be done until I receive some of your awesome cup cakes as compensation.

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