By Marissa Bognanno of"The Boot" Blog
A long time ago, back when the blog hit 20 followers or so, my mom said "be patient, triple digits are right around the corner!" I believed her, believed in this little blog, and I made it to triple digits. To celebrate, I baked you chocolate walnut biscotti! (Actually, I baked them for me. And will be giving them out to everyone who comes into contact with me for the next week because there are so many of them. Biscotti invasion!)
You all are so sweet (people always say, "your blog friends are really nice!") and I couldn't thank you enough for reading, leaving me the kindest messages and inspiring me daily! So enjoy your virtual biscotti, and if you're really cool, try making them. And remember: chances and opportunities in life will double [or triple :)] you just have to be patient.
Chocolate Walnut Biscotti
(based on Chocolate Hazelnut Biscotti by Martha Stewart)
makes about 4 dozen
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1 1/2 cups shelled walnuts
4 large whole eggs
1 1/2 cups granulated sugar
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and walnuts until chips and walnuts are the size of peas.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low, slowly integrate the flour mixture and remaining 1 cup chocolate chunks to the eggs until just combined. Do not over beat.
Turn the dough onto a lightly floured surface, and divide into three equal pieces. Shape each piece into an 18 inch log. Transfer to baking sheet. With the palm of your hand, gently press the logs to flatten slightly.
Bake, rotating pan halfway through, until logs are just firm to the touch, 20 - 24 minutes. Let them cool 20 minutes before slicing.
Place logs on a cutting board. Using a serrated knife, cut 3/4-inch-thick slices on the diagonal. Arrange slices again on baking sheet and bake until biscotti are firm and dry, 10 - 12 minutes. Remove pan from oven. Let biscotti cool completely on a wire rack. They can be kept in an air tight container at room temperature for a week.