This recipe was created to prepare <epi:recipeLink ="14262">Chocolate Walnut Biscotti with Chocolate Custard Swirls</epi:recipeLink>.

　　

Ingredients

Makes about 36 biscotti

　　1 cup all-purpose flour

　　1/4 cup unsweetened Dutch-process cocoa powder

　　3/4 teaspoon baking powder

　　1/2 teaspoon salt

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1/4 cup plus 2 tablespoons sugar

　　1 large egg

　　1 tablespoon freshly grated orange zest

　　1 tablespoon fresh orange juice

　　1/2 cup chopped walnuts, toasted

　　

Step 1

Preheat oven to 350°F. and butter a large baking sheet.

　　

Step 2

In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.

　　

Step 3

On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.