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Wednesday, December 09, 2009

Dark Cocoa and Walnut Biscotti

easy recipe biscotti dark chocoa and walnut
Something about the bone-chilling winters here makes me want to bake. Possibly, the aroma of cookies and breads supply the much-needed warmth that the soul craves to keep up with the joys of the season. Not to mention the fact that the body is programmed to accumulate and store fats till Springtime :)

Anyway, this biscotti recipe is a simple variation on the standard ones for the lemon or almond biscottis available on the web. I love dark chocolate. I had walnuts handy, no almonds. And, this dark cocoa and walnut biscotti surprised me by turning out alright despite all the substitutions.

Ingredients
3 cups all-purpose flour
½ cup Hershey's Special Dark™ Cocoa (less, if preferred)
½ tsp salt
2 tsp baking powder
1 cup brown sugar or granulated sugar
2/3 cup Smart Balance™ Omega spreadable butter
¾ cup Egg Beaters
½ cup chopped walnuts
Optional:Powdered Sugar for glaze

Preparation
  1. Combine the dry ingredients - viz., flour, cocoa, baking powder, salt - and keep it handy (Sugar is considered a wet ingredient in most baking recipes)
  2. In a large bowl, combine the sugar and butter and beat with electric mixer in medium-speed for 2 minutes or till creamy; add egg beaters™ and beat well for another minute; then at low speed, add the dry ingredients a little at a time and continue mixing, beating till just blended; stir in walnuts, if using
  3. Spray a baking sheet with cooking oil spray, turn out the dough and shape into two long logs about 1½ to 2 inches thick
  4. Bake in a 350°F oven for about 25-30 minutes till a toothpick inserted in the center comes out clean
  5. Remove from oven and cool on wire rack for about 15 minutes
  6. Using serrated knife, cut the logs diagonally into the familiar biscotti slices
  7. In the same baking sheet, place the pieces cut-side up and bake in 350°F oven for about 12-15 minutes; flip so the other cut-side is up and bake another 12-15 minutes till crisp and edges are brown
  8. Remove from oven, allow to cool on wire rack
  9. Optional Glazing: Mix 1 cup powdered sugar with 5-6 teaspoon water to form a glaze and drizzle it over the cooled biscotti slices

easy recipe biscotti dark chocoa and walnut

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4 Comments:

  • At 1:01 PM, Blogger Prita said…

    Hi Sheela

    I live in Eugene and will be up in Portland for an overnight trip to see the zoo lights (mainly for my kids 5 and 3)We are staying downtown and was wondering if you had any recommendations for an Ethiopian restaurant.
    Thanks!

    -Prita

     
  • At 4:23 PM, Anonymous sowjanya said…

    Hi Sheela,
    This is Sowjanya and I tried your sun dried tomato thokku. It came our really well and I have linked your original recipe too. Just wanted to say it was an easy recipe and Happy Holidays!

     
  • At 8:12 AM, Blogger Vibha said…

    Sheela, I wanted to try this recipe, but don't know how many eggs would make 3/4 egg beater equivalent. Please help :)
    Thanks.

     
  • At 10:03 AM, Blogger Sheela said…

    Prita:: Sorry, I totally missed responding in time... hope you had a good stay in Eugene :)

    Sowjanya:: Thanks much, very nice to hear hat the thokku turned out fine :)

    Vibha:: one egg is approximtely equivalent to quarter cup Egg Beaters™ or any standard egg substitute product. So, try 3 eggs and let me know... would love to hear/see your biscottis.

     

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