¾cupchopped walnutI purchased chopped walnuts and then further roughly chopped them so no piece was larger than a chocolate chip. The semisweet chocolate was cut to the same size
Chocolate-espresso drizzle
3ozdark chocolate½ cup dark chocolate chips
1 ½tspinstant coffee mix
1tspcornstarchsifted
Instructions
Preheat oven to 350F
Line cookie sheet with nonstick parchment paper and set aside.
In KitchenAid (or with handheld electric mixer) beat together sugar and butter on medium-low speed.
Add in eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
In separate bowl whisk together flour, cocoa powder, baking soda and salt.
Gradually add flour mix to egg mixture, beating on medium-low speed until just combined.
Stir in walnuts and chopped chocolate.
Using a large spoon (or two), spoon dough out into two 10"x2" logs onto prepared baking sheet. Dough will be stiff and difficult to manage.
Lightly flour hands and shape to uniform 10"x2" loaves.
Bake 20-25 minutes, remove from oven (do not turn oven off) and allow to cool for 15-20 minutes.
Once biscotti has cooled, lift parchment paper holding baked loaves onto a cutting board and line cookie sheet with a new sheet of nonstick parchment paper.
Cut biscotti loaves diagonally into ¾" slices and place cut-side down onto prepared cookie sheet.
Bake on 350F another 12 minutes (until biscotti is dry), remove from oven and allow to cool completely before drizzling with chocolate (if desired).
Chocolate-espresso drizzle
In small saucepan on low heat, combine dark chocolate and instant coffee, stirring until chocolate is completely melted.
Whisk in sifted cornstarch, mix well.
Drizzle immediately over biscotti, allow chocolate to cool and harden before serving.