Saturday, December 13, 2008

Biscotti



Hi, there.

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
2 eggs
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.


5 comments:

  1. MMMMM! I love Biscotti! I used to make them all the time and then just forgot about them for awhile. The recipe I use is about the same but instead of the espresso powder, I actually use the brewed espresso, two tablespoons. I love that cause it give it an extra kick. You reminded me of my love for biscotti, I'm gonna bake some today! Thanks.

    ReplyDelete
  2. I'm glad you liked the biscotti idea! How did yours turn out? I like your idea about adding brewed espresso - will have to try that.

    ReplyDelete
  3. I made two bunches, butterscotch and marble of Chocolate and Amaretto, MMMMMM! We ate those quick!!

    ReplyDelete
  4. I found the Williams Sonoma book at the library before Christmas one year and tried the recipe -- LOVED IT! I am a chocolate lover so I put chocolate chunks in instead of the chips. The walnuts, espresso and cinnamon make it a terrific recipe!There are a lot of great cookies in Cookies and Biscotti.

    Because the book was already out of print, I checked it out each holiday season until I decided to look at Amazon and found it there. Now it's a part of my cookbook collection and the recipe is there whenever I need it!

    ReplyDelete
  5. Songbird, I agree, the W-S Cookies & Biscotti cookbook is a treasure. So glad you were able to find it on Amazon! Thanks for reading The Cook's Tour!

    ReplyDelete

Comments are moderated and will not appear until the author has approved them.