Chocolate-Walnut Biscotti

4 oz (125 g) semisweet chocolate, coarsely chopped grind mix mix divide into logs bake 50 minutes at 300°F cool slightly slice bake 25 minutes flip, bake 25 minutes
1 c granulated sugar
1¾ c all-purpose flour sift together
⅓ c unsweetened cocoa powder
1 t baking soda
¼ t salt
3 eggs beat
1 t vanilla extract
2½ c (10 oz/315 g) coarsely chopped walnuts  
  1. Preheat an oven to 300°F. Line a large baking sheet with parchment paper or waxed paper.
  2. In a food processor fitted with a metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
  3. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. In the bowl of a heavy-duty mixer, combine the eggs and vanilla. Beat at medium speed to blend.
  5. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed
  6. Transfer the dough to a floured surface and gather it togehter. Divide in half. Form each half into a log 12 inches long.
  7. Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes.
  8. Let cool for 10 minutes.
  9. Leave the oven set at 300°F.
  10. Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices ½-¾ inch thick.
  11. Return the slices cut-side down to the baking sheet. Bake for 25 minutes.
  12. Turn the slices over and bake until crisp and dry, about 25 minutes longer.
  13. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 1 month

Makes about 2½ dozen

These flavourful, sophisticated, nut-studded cookies are even better dipped in chocolate coating.

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd