The Chocolate Chip Walnut Espresso Biscotti turned out great. Now that I think about it, both items I baked yesterday came from Williams-Sonoma recipes (see early Saturday morning post about scones). This biscotti recipe comes from an older W-S cookbook called "Cookies & Biscotti," part of the Time-Life series published back in the early nineties. These biscotti are so good - they have all the essential qualities of a good biscotti - nuts, cinnamon, espresso, a nice texture, a good crunch, oh, and chocolate. Some of you probably think chocolate would be the first ingredient I mention, but no. I am not one of those self-proclaimed chocolaholics. I like chocolate just fine but if I have a piece of good quality dark chocolate once every six months, that's alot. Give me cinnamon, give me nuts of any kind, give me cardamom, give me a nice coffee cake and I am just the happiest woman around. And why I think I like these biscotti so much is that the chocolate is sort of an add-on flavor, not the major player.
Well, I must run now, but I've left the biscotti recipe here for you to try - let me know what you think. They really are delightful. And I think that even if you are chocolate-crazed, you will find these biscotti hit just the right note.
Chocolate Chip Walnut Espresso Biscotti
2 cups all-purpose flour
1-1/2 t baking powder
1 t ground cinnamon
1/8 t salt
1/2 cup unsalted butter, at room temp
1/2 cup firmly packed golden brown sugar (I used dark)
1/2 cup granulated sugar
1 T instant espresso powder
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips (I used mini chips)
Preheat oven to 325. Butter two baking sheets. Sift together the flour, baking powder, cinnamon, and salt into a bowl; set aside.
Combine the butter, brown sugar, granulated sugar, and espresso powder in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, and beat until light and fluffy, about 2 minutes. Reduce speed to low, add the walnuts and chocolate chips and mix in. Add the flour mixture and mix just until incorporated.
Divide the dough in half. Place each half on a prepared baking sheet. Using lightly floured hands, form each half into a log 3 inches wide and 3/4 inch high. If you like, you can sprinkle some cinnamon-sugar over the logs just before baking - not necessary, the cookies are great with or without the sprinkle.
Bake until firm to the touch, about 25-30 minutes (logs will spread during baking). Remove from oven and let cool for 5 minutes. Leave the oven set at 325.
Using a spatula carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2 inch thick. Arrange the slices cut-side down on the baking sheets and bake until the bottoms are brown, about 10 minutes. Remove from the oven and turn the slices over. Bake until the bottoms are brown, about 10 minutes longer. Transfer the cookies to wire racks to cool. Store in an airtight container at room temp for up to 2 weeks. Makes about 3 dozen.