Holiday Black Walnut Biscotti Recipe
Recipe Description:
Yummy, crunchy walnut Biscotti, dipped in chocolate ~ a favorite for a Holiday brunch!
Recipe
Instructions:
For the Biscotti, combine starter, butter, salt, eggs, cinnamon, ground walnuts, Sucanat, extract and enough whole wheat flour to make a stiff dough. Cover tightly and let it sit overnight or up to 12 hours at room temperature.
In the morning, turn the dough onto a lightly floured surface (use unbleached flour), sprinkle the 1/2 teaspoon soda over the dough and work it in well with your hands. Form the dough (using unbleached flour to prevent sticking) into two long rectangles, 3/4 inch thick. Place them on a baking sheet covered with a Silpat, parchment paper or lightly greased.
Bake in pre-heated 375 degree F oven and bake 20 minutes. Remove from oven. Allow to cool for 15 minutes on a wire cooling rack.
Slice, cross-wise, into 1/2 - 3/4 inch slices. Lay the slices on their sides onto the baking sheet.
Reduce temperature in oven to 300 degrees F. Bake for 10 minutes, then turn the pieces upside down and bake for 10 more minutes.
Cool on wire racks.
Now it's time to cook the Chocolate Sauce. Combine the butter, cocoa, milk, and Sucanat in a small saucepan and, stirring, bring up to a simmer. Stir and simmer for 2 minutes.
Use a table knife to spread the chocolate sauce onto the ends of the Biscotti, like you see in the photo.
Return to wire cooling racks and allow the chocolate to set.
Store in airtight container at room temperature.
I love to dip these in nice fresh goat milk!
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