This easy recipe for chocolate walnut biscotti is a simple and not-too-sweet treat that keeps well and makes a great gift. Try adding different types of nuts, or a few tablespoons of chopped crystallized ginger, dried cherries or apricots for a variation.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup spelt or whole wheat pastry flour
- ¼ cup almond meal (finely ground almonds)
- 1/3 cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon ground ginger (optional)
- Pinch of sea salt
- ½ cup chopped walnuts
- 2 ounces chopped dark (72%) organic chocolate
- 2 free range eggs
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons extra virgin olive or sesame oil
- 1 ½ teaspoons vanilla extract
Preparation:
Preheat oven to 350’.
Lightly grease a cookie sheet or line with parchment paper. In a mixing bowl stir together flour, almond meal, cocoa, baking powder, ginger and salt until well blended. Add walnuts and chocolate and toss lightly. In another bowl, whisk together eggs, maple syrup, olive oil and vanilla. Pour wet into dry ingredients and stir quickly until just blended. The batter will be sticky.
[p[] Divide mixture in half with a spatula and gently scoop each half onto the baking tray, forming 2 “logs” about 2 inches wide and 9 inches long. Leave at least two inches between them, as they expand when baking. You can either use the spatula, or wet your hands to smooth the edges and create a somewhat uniform shape. Bake logs for 20 minutes, remove from oven, and let cool for about 10 minutes, or until they can be touched.Reduce heat to 325’. Using a serrated knife, cut the logs on the bias into ½” thick slices. Lay the biscotti on their sides. Return to oven, bake 12 minutes, and turn slices over. Bake an additional 10 minutes, remove from oven, and let cool thoroughly. Store in an airtight container.
Makes about 2 ½ dozen biscotti.
Copyright 2009 by Jen Hoy
