Chocolate Dipped Walnut Biscotti Recipe

Chocolate Dipped Walnut Biscotti Recipe

• 2 cups plain flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ½ cup unsalted butter at room temperature
• 1 cup white sugar
• 2 cups bittersweet chocolate pistoles (70% cacao), tempered
• 2 large eggs
• 1 ½ tsp. vanilla extract
• ½ cup chopped walnuts

1. Preheat the oven to 350 F°.
2. Sift the flour, baking powder and salt in a bowl.
3. In a different bowl, cream the butter with the sugar using a wooden spoon or an electric mixer. Add the eggs one by one, beating to incorporate one before you add the next. Add the vanilla extract and slowly incorporate the sifted flour mix until the dough is stiff. Stir in the walnuts.
4. With floured hands, divide the dough into two equal pieces, and shape each into loaves of about 10 x 4 inches, and about ¾-1 inch tall.
5. Transfer both dough pieces onto a baking sheet lines with parchment paper, spaced apart (as they will grow).
6. Bake until just golden, no more than 30 minutes and remove from the oven. Cool until just warm. Using a serrated knife, cut crosswise with into ½-inch strips.
7. Transfer to a freshly lined baking sheet, and continue to bake for another 12 minutes until crisp, turning the biscotti over halfway through.
8. Let cool completely on a wire rack.
9. Dip the cool biscotti into the melted tempered chocolate, about halfway through, letting excess drip off. Let cool on a rack.