My motivation to make Dark Chocolate & Walnut Biscotti was pure and simple. It was my appreciation for the ‘good people’ out there. You know the ones. The folks that do the little things to make your day special, never looking for anything in return.
What I’m finding is this foodie family I’ve become a part of (which is all of you who love to eat and cook and take pictures of your food…or at least enjoy when others do) is a great big bunch of good people. Today on National Coffee Day I think it’s only fitting that I introduce you to one of these special people.
A couple weeks ago I had a message from Dan with Coffee on the Porch – Camden Maine. He simply asked “Are you a coffee drinker?” My response, “I am a coffee drinker. It’s my morning wake up on the drive to work during the week and my treat on the weekends :)” Next thing I know I have two beautiful bags of coffee beans on their way to me. How sweet is that?!
We waited until Saturday morning to grind our first batch…I had a feeling we were about to experience coffee flavor in a way that deserved our full attention (not my usual grab and go cup). I won’t claim to be an expert in coffee, but I can recognize fresh intense flavor with zero bitterness (that’s my first measure).
Let’s talk Dark Chocolate & Walnut Biscotti for a minute shall we? I assure you they go soooo nicely with Coffee on the Porch. In a nutshell, sweet (vs. savory) Biscotti are made from a cookie dough, double baked so they get dry and very crunchy. In a good way.
The key is to form the dough into two logs, slightly flattened. They’re baked, then cooled, then sliced on the diagonal, then baked again.
I really need a photo shoot buddy, with nice hands. It’s kind of funny to see my knife not connected to a body.
To dip or not to dip. I LOVE chocolate and look for reasons to dip
something most things in it. Biscotti is classically served with coffee because that dry and very crunchy texture gets oh so happy when dunked into a warm beverage. Now envision a chocolate dipped biscotti dipped into a warm beverage. I’ll give you a minute to envision.
Dark chocolate dunked in robust coffee, returned to your mouth…that will be thanking you immensely. Do we still need to discuss to dip or not to dip?
On this morning I enjoyed my second brew of Coffee on the Porch. The dew still visible on my porch rails, the morning birds still planning their day, and the golden hour making my life as an amateur photographer a whole lot more fun.
Thank you Dan, aka Coffee on the Porch, for sharing your craft with us. Perhaps just as wonderful…sending me to the porch to fully enjoy your coffee and my Dark Chocolate & Walnut Biscotti.
- ½ cup butter (1 stick)
- ¾ cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2-ounces Ghiradelli Bittersweet Chocolate, chopped
- 2-ounces Baker's Semi-Sweet Chocolate, chopped
- 1 cup walnuts, chopped
- 8-ounces dark or semi-sweet baking squares
- 2 Tbl. chopped walnuts, optional
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- Beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in four, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 914 x 1½-inch) slightly flattened logs. Place 2 inches apart on parchment lined baking sheet.
- Bake 25 minutes or until lightly browned. Place on a cutting board: cool 5 minutes. Using serrated knife, cut each log into diagonal slices about ¾-inch thick. Place slices upright on baking sheet. Bake 10 minutes or until slightly dry. Cool on wire racks.
- Melt 8 squares of dark or semi-sweet chocolate. Dip ½ of each biscotti into melted chocolate and transfer to parchment lined baking sheet. Sprinkle with chopped walnuts.
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