Chocolate walnut biscotti

May 7, 2013 

Chocolate walnut biscotti

Prep time: 30 minutes

Cook time: 45 minutes

Makes about 30 cookies

Julie Adams of Huntersville, N.C., was visiting Sacramento and discovered the chocolate biscotti from Bella Bru. She hopes for Bella Bru's recipe, or one close.

Although we haven't received Bella Bru's recipe, Joanne Hesse of Colfax shares her recipe.


2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

¾ stick (6 tablespoons) unsalted butter, softened

1 cup sugar

2 large eggs

1 cup chopped walnuts

¾ cup semisweet chocolate chips

1 tablespoon powdered sugar


Preheat oven to 350 degrees. Butter and flour a large baking sheet.

In a bowl, whisk flour, cocoa powder, baking soda and salt. In bowl of electric mixer, beat butter and granulated sugar until light and fluffy. Add eggs and beat until combined. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake logs 35 minutes or until slightly firm to the touch. Cool biscotti on baking sheet about 5 minutes.

On a cutting board, cut biscotti diagonally into ¾-inch slices. Arrange them, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool on a rack.

Keep in airtight container 1 week or frozen 1 month.

Per biscotti: 141 calories; 3 grams protein; 18 grams carbohydrates; 7 grams fat (3 saturated, 2 monounsaturated, 2 polyunsaturated); 19 milligrams cholesterol; 125 milligrams sodium; 1 gram fiber; 43 percent calories from fat.

Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service