Chocolate & Walnut Biscotti

Step 1

Preheat oven to 350F

Step 2

Line cookie sheet with nonstick parchment paper and set aside.

Step 3

In KitchenAid (or with handheld electric mixer) beat together sugar and butter on medium-low speed.

Step 4

Add in eggs, one at a time, beating well after each addition.

Step 5

Stir in vanilla extract.

Step 6

In separate bowl whisk together flour, cocoa powder, baking soda and salt.

Step 7

Gradually add flour mix to egg mixture, beating on medium-low speed until just combined.

Step 8

Stir in walnuts and chopped chocolate.

Step 9

Using a large spoon (or two), spoon dough out into two 10"x2" logs onto prepared baking sheet. Dough will be stiff and difficult to manage.

Step 10

Lightly flour hands and shape to uniform 10"x2" loaves.

Step 11

Bake 20-25 minutes, remove from oven (do not turn oven off) and allow to cool for 15-20 minutes.

Step 12

Once biscotti has cooled, lift parchment paper holding baked loaves onto a cutting board and line cookie sheet with a new sheet of nonstick parchment paper.

Step 13

Cut biscotti loaves diagonally into ¾" slices and place cut-side down onto prepared cookie sheet.

Step 14

Bake on 350F another 12 minutes (until biscotti is dry), remove from oven and allow to cool completely before drizzling with chocolate (if desired).

Step 15

In small saucepan on low heat, combine dark chocolate and instant coffee, stirring until chocolate is completely melted.

Step 16

Whisk in sifted cornstarch, mix well.

Step 17

Drizzle immediately over biscotti, allow chocolate to cool and harden before serving.