Italian chocolate walnut cookies - Heathy & Yummy Recipes

These Italian chocolate walnut cookies, known as “Biscotti al Cioccolato e Noci,” are a delightful treat combining rich chocolate and crunchy walnuts. Perfect with a cup of coffee or as a sweet addition to a holiday cookie platter, these cookies are easy to make and packed with flavor. Their slightly crisp exterior and tender interior make them a favorite for all occasions.

Tips and Variations

Substitute hazelnuts or pecans for walnuts if desired.
Add a teaspoon of instant espresso powder to the dough for a mocha flavor.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
For a more decadent cookie, dip half of each cookie in melted chocolate and let it set on parchment paper.

Serving Suggestions

Serve these cookies with espresso, cappuccino, or a glass of milk.
Pair with vanilla gelato for an indulgent dessert.

Prep time: 20minutes Chill time: 30minutes Baking time: 15minutes Total time: 1hour 5minutes

Ingredients

1 3/4 cups (220g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup (85g) chopped dark chocolate or chocolate chips
3/4 cup (90g) chopped walnuts
Powdered sugar (optional, for dusting)

Directions

Prepare the Dough:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped chocolate and walnuts using a spatula. The dough will be thick and slightly sticky.

Chill the Dough:

Divide the dough in half and shape each half into a log about 2 inches in diameter.
Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or until firm.

Bake the Cookies:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are set. The centers may still look slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Optional Decoration: Once the cookies have cooled, dust them lightly with powdered sugar for a festive touch.