Double Chocolate Walnut Biscotti

Double Chocolate Walnut Biscotti
To Honor the Memory of My Friend, Regina Ippolito

Adapted from Regina Ippolito by Blue Heron Kitchen

Regina

My colleague and friend, Regina, engendered gorgeousness. And Regina was a champion baker. Everything she baked was beautiful and tasted of her gentle spirit, kindness and love. Regina shared this recipe with me. There were many Valentine's Days when I would discover a beautifully wrapped treat on my desk from Regina. Her Linzer heart cookies were to live for, but these are, well, chocolate. Make these for Valentine's Day and for every day. Regina's recipes will be one of her legacies.

Use best quality ingredients (always). I've used Droste, Valrhona, Scharffen Berger and Guittard  cocoas. Whatever cocoa you use, be sure it's high end. It matters. European style butter is slightly higher in fat content. If you can find it, use it. If you can't, and you live in the U.S., try to find a locally made butter (Kate's is great!). The Irish butter they sell in Trader Joe's is also good. When all else fails, buy Land O Lakes. (All unsalted.) 

I've used Callebaut semi-sweet pastilles (little chocolate chips), Guittard semi-sweet chocolate chips (wow!), Ghirardelli semi-sweet chocolate chips and if you really want to pull out all the stops, chop your own chunks. Try Jacques Torres' baking discs (available at his shops in NYC or online). Or, chop from a chunk of good quality chocolate (Valrhona!) 

These are simple to make and are so delicious. These will become a chocolate standard in your recipe box. I'm so happy to share this recipe with you!

Truc: Always toast your nuts. Put them in a single layer on a cookie sheet and toast them at 350º for about 6-9 minutes, or until you just begin to detect a wonderful scent! This is when the oils start to surface from the nuts. These oils will easily infiltrate your biscotti (and other baked goods.)Take care to not burn them.  If you burn them, throw them out. Be sure to cool them completely.  Leftovers can be stored in an airtight jar. You can toss them into salads, cereal or yogurt. You'll be amazed at the difference! 

Love and Peace,

Jane

Double Chocolate Walnut Biscotti

Ingredients:

2 c. all-purpose flour

½ c. Dutch process cocoa powder

1 tsp. baking soda

1 tsp. kosher salt

6 tbsp. (3 oz.) unsalted butter, room temperature (European style recommended)

1 c. granulated sugar

2 eggs, size large

1 tsp. vanilla extract

1 c. walnuts, toasted, cooled, chopped

¾ c. (5-6 oz.) good quality semisweet chocolate, chopped, or chocolate chips  

10X ("confectioner's sugar" .. but you know this already) for dusting loaves prior to baking

Procedure:

Preheat oven to 350°F., line large baking sheet with parchment or Silpat

In a bowl, sift together flour, cocoa, baking soda, salt and whisk together.  

In Kitchen Aid or electric mixer, beat butter and sugar until light and fluffy.  

Add eggs and vanilla and beat.  

Stir in dry ingredients until just combined, being careful not to over mix, add walnuts and chocolate.

Form into two slightly flattened loaves, each about 12” long and 2” wide.  (It's easy if your hands are a little damp.) With a fine strainer, dust generously with 10X sugar.  Bake loaves for 25 to 35 minutes, or until slightly firm to the touch.  Cool on baking sheet for about 10 minutes. Reduce oven to 325° (if you don't feel confident ... but if you do, leave it at 350º and just be 'vigilant'. If the nuts begin to darken, you've gone too far).

Cut diagonally into 3/4” slices.  Arrange biscotti on baking sheet and bake until drier, approximately 10 minutes.  Cool completely on rack before storing between layers of waxed or parchment paper in a well sealed container. (These freeze very well!)

Yield: approx. 2 to 2 ½ dozen