Dark Chocolate Chocolate-Chunk Biscotti with Walnuts
- 1 cup sugar
- 1/2 cup Pompeian Classic Mediterranean Olive Oil
- 1/2 cup raw walnuts, coarsely chopped
- 1/2 tsp. baking soda
- 1/3 cup Dutch-process cocoa powder
- 1/4 tsp. salt
- 1-2/3 cups all-purpose flour
- 2 large eggs, lightly beaten
- 2 tsp. vanilla extract
- 4 ounces bittersweet chocolate, cut into small chunks
Preheat oven to 350o F. Line a large cookie sheet with parchment paper.
Whisk flour, cocoa powder, baking soda and salt in a large bowl. Combine Pompeian Classic Mediterranean Olive Oil, sugar, eggs and vanilla in a medium bowl; whisk until smooth. Add liquid ingredients to large bowl; stir just until blended. Stir in chocolate chunks and walnuts.
Spoon dough onto prepared cookie sheet forming 2 equal logs, each 2 inches wide, spaced 3 inches apart. Bake in preheated oven for 30 minutes, or until firm. Transfer cookie sheet to a cooling rack for 20 minutes.
Reduce oven temperature to 325o F. Transfer logs to a cutting board. Using a large serrated knife, cut into 1/2-inch thick diagonal slices. Arrange slices, cut side down, on the cookie sheet and bake for 12 minutes. Transfer cookie sheet to a cooling rack (cookies will become crisp as they cool). Biscotti can be stored in a cookie tin up to two weeks.