This Dark Chocolate Walnut Biscotti is loaded with dark chocolate chips and walnuts and is baked until perfectly crisp! Biscotti is simple to make and will keep well for a week to 10 days in an airtight container. It is best served with coffee or tea.
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How to make Dark Chocolate Walnut Biscotti
Biscotti is a cookie that is twice baked. The first step to making biscotti is to mix all of the ingredients together. The easiest way, since its a thick batter, is to use a stand mixer. Simply put all of the ingredients in the mixer with the paddle attachment and mix until combined. If you don’t have a stand mixer, use a spatula or your hands to combine the batter.
Next, move the batter onto a parchment lined sheet pan and shape into a loaf. Bake at 350 degrees for 30-35 minutes or until lightly golden. Once it is removed from the oven move to a cutting board and let cool.
Before baking 
After baking
Once the biscotti is cooled completely, slice into 1/2 inch thick slices and place back on the baking sheet with parchment paper. Return to the oven at 350 degrees for 8-12 minutes or until slightly crispy on the top. Finally, let cool and store in an airtight container at room temperature.
If you have a nut allergy or will be serving these to someone with an allergy, cut out the nuts and add extra chocolate or add a dried fruit in place of the nuts.
Slice the biscotti. 
Return to the oven to bake a second time.
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Dark Chocolate Walnut Biscotti
This Dark Chocolate Walnut Biscotti is filled with chocolate and nuts and pairs perfectly with a cup of coffee or tea!
Ingredients
- 2 cups flour
- 1/2 tsp baking powder
- 1 cup sugar
- 3 eggsÂ
- 1/2 cup dark chocolate chips
- 1/2 cup walnuts, chopped
- zest of 1 lemonÂ
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a stand mixer with the paddle attachment and mix until combined. If you don't have a stand mixer use a spatula or hands to mix.
- Move batter onto a parchment lined sheet pan and shape into a loaf.
- Bake at 350 degrees for 30-35 minutes or until golden.
- Once baked, remove from sheet pan onto a cutting board and let cool completely.
- Slice into 1/2 inch slices then return to the pan.
- Bake again at 350 degrees for 8-10 minutes or until lightly crispy.
- Remove from the oven and let cool.
- Store in an airtight container for up to 10 days.
Notes
If there is a nut allergy walnuts can be substituted for more chocolate or dried fruit.
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Nutrition Information:
Yield: 12 Serving Size: 1/12 recipeAmount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 41mgCarbohydrates: 38gFiber: 2gSugar: 20gProtein: 5g