I have tried to get my son into baking from an early age. This summer when I would make pizza crust or bread, I’d give him a couple of bowls and some flour and a spoon. I loved watching him get covered in white dust-the hubby, less so, but I kinda think that part of childhood is super important for children.
So this Christmas season, he’s actually asking to make cookies with Mommy! That’s exciting for me on many levels…now I just hope that he’ll continue to enjoy this new-found activity that we can share together…
Anyway, I adapted these from Smitten Kitten’s post on hazelnut biscotti. It was actually really informative. I learned the difference between most American biscotti and Italian biscotti-it’s the addition of butter.
In a place where I can buy a meal for the price of 2 sticks of butter, I was immediately drawn to the Italian version-that and her pictures made me want to dunk them into my imaginary cup of coffee as I was perusing food blogs. Imaginary in so much that it was mid-morning when I stumbled across this and was bursting to the seams with jasmine tea and ginger syrup.
Anyway, originally this post should have been chocolate mango biscotti-but my first attempt at these was kind of a fail. I used fresh mangos and I just didn’t think either ingredient ended up being highlighted with the use of fresh fruit and chocolate. If I wanted to experiment with mango again, I’d do mango and nuts in a vanilla biscotti. Maaaybe I’d dip them in spiced white chocolate. That would be good.
So this recipe is for chocolate walnut biscotti dipped in spiced chocolate.
I recommend making these on a Saturday, snacking on them on Sunday and then bringing them into the office on Monday to spread a little cheer on a dreary winter day thus ensuring that your pants will live to fight another day, of course.
- 2 ½ cups flour
- ½ cup cocoa
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 4 eggs
- ⅓ cups sugar
- 1-1 ½ cups walnuts
- Spiced Chocolate:
- 1 cup chocolate chips
- 4 tablespoons butter
- ¼ teaspoon ground gloves
- ½ teaspoon ground cinnamon
- Preheat the oven to 350° Fahrenheit.
- Sift together the flour, cocoa, baking soda and baking powder. In a separate bowl cream the eggs and the sugar until the eggs look light yellow and fluffy. Set aside two tablespoons of egg and add the remainder to the dry ingredients. Knead the batter into a ball.
- Flour a surface and roll into a long rectangle. Spread the walnuts across the surface and roll it up, cinnamon roll style. Cut into two logs and put them onto the same baking tray if they fit. Coat them with the egg wash.
- Slide the tray into the oven and bake for 15-20 minutes.
- Take them out of the oven and cut into one inch slices. Lay them back down on the baking tray face up and bake for another 20 minutes until they have dried out a bit and are crunchy.
- Melt the chocolate in a bain marie, being careful not to get any of the chocolate wet with the boiling water. Stir until smooth and then add the spices. Break your biscotti in half and dip into your bowl. Or leave them whole and do the same. You can leave a few without chocolate if you prefer.
- Buon Appetito!
This week I’m partying at:
(Thank you to all those who have hosted these events or are stopping by because of them!)