Chocolate Walnut Biscotti
Italian 100mins plus
Makes 50 Cold Vegetarian
Nuts Biscuits Baked Fayre
oz Unsweetened chocolate
75g/3oz Unsalted Butter plus
1 teasp Unsalted butter
225g/8oz Self Raising Flour
225g/8oz Caster Sugar
1 teasp Grated Orange Zest
Preheat the oven to 180C, 350F, Gas Mark 4.
Place the walnuts on a baking sheet and toast in the oven for about 10 minutes
or until golden brown. Allow to cool and then chop coarsely.
Place the chocolate and butter in a heat proof mixing bowl and melt over a pan
of simmering water , stirring constantly. Remove from the heat and stir until
smooth. Allow to cool for 10 minutes.
In a large mixing bowl, beat the eggs lightly. Gradually beat in the
sugar then add the orange zest and stir in the cooled chocolate until well
Add the flour and beat with a wooden spoon or electric mixer until well blended.
Fold in the chopped walnuts and mix well.
Divide the dough in half, wrap in clingfilm and refrigerate at least 1 hour or
Preheat the oven to 180C, 350F, Gas Mark 4 and lightly butter a large baking
tray. Shape each half of the dough into a 35x6cm/14
x 2 ½ inch log. Place at least 4 inches apart on the baking sheet and smooth
the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the
logs are firm when pressed in the centre.
9. Remove the baking sheet from the oven. Do not turn
off the oven. Slide the logs onto a
cutting board. With a large serrated knife, cut each log diagonally into 12mm/
½ inch slices. Stand the slices upright on edge on the baking tray and return
to the oven for 15 minutes longer, or until crisp. Transfer to wire racks to
Biscotti are traditionally served with coffee as
"dunkers". They are supposed to be hard so don't try eating them
without dunking first!
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