These Italian chocolate walnut cookies, known as “Biscotti al Cioccolato e Noci,” are a delightful treat combining rich chocolate and crunchy walnuts. Perfect with a cup of coffee or as a sweet addition to a holiday cookie platter, these cookies are easy to make and packed with flavor. Their slightly crisp exterior and tender interior make them a favorite for all occasions.
Preparation Time
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Baking Time: 15 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (85g) chopped dark chocolate or chocolate chips
- 3/4 cup (90g) chopped walnuts
- Powdered sugar (optional, for dusting)
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate and walnuts using a spatula. The dough will be thick and slightly sticky.
Step 2: Chill the Dough
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or until firm.
Step 3: Bake the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set. The centers may still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Optional Decoration
- Once the cookies have cooled, dust them lightly with powdered sugar for a festive touch.
Serving Suggestions
- Serve these cookies with espresso, cappuccino, or a glass of milk.
- Pair with vanilla gelato for an indulgent dessert.
Tips and Variations
- Substitute hazelnuts or pecans for walnuts if desired.
- Add a teaspoon of instant espresso powder to the dough for a mocha flavor.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- For a more decadent cookie, dip half of each cookie in melted chocolate and let it set on parchment paper.
Nutritional Information
Per Cookie (Approx. 1 cookie):
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 40mg
- Total Carbohydrates: 14g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
Enjoy these Italian chocolate walnut cookies as a delicious and versatile treat that brings a touch of Italian tradition to your table
