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Chocolate Espresso Biscotti with Walnuts




Source of Recipe


From Janice Elder, Charlotte, NC


List of Ingredients




Makes 24 to 30 biscotti
Preparation time: 25 minutes
Baking time: 26 to 30 minutes
1 package (19.8 ounces) fudge brownie mix
3/4 cup finely chopped walnuts
2 tablespoons instant espresso granules (or instant coffee
1/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Toppings of your choice:
1 cup confectioners' sugar
1 cup white or semisweet chocolate chips, melted


Recipe



1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Line a 12- by 18-inch baking sheet with parchment paper or mist with nonstick cooking spray. Set the pan aside.
2. Place the brownie mix, walnuts, espresso granules, flour, and baking powder in a large mixing bowl, and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. With a wooden spoon stir together the liquid ingredients and gradually stir the dry into the wet. Stir until the batter is well combined. The dough will become very stiff, and you may need to use your hands to combine it. Divide the dough into thirds.
3. With your hands, shape each third of dough into an 8-inch log. Place each log on the baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan. Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut diagonally with a bread knife into 3/4-inch slices. Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp.
4. Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes. You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.