I’m very excited about this post! It is my first post in 2018, and although it took me forever to write it, there are very good circumstances that delayed this post for so long. I am happy to tell you guys that I’m 38 weeks pregnant and supposed to be giving birth any day now. Now you might be wondering why I haven’t told you that I’m pregnant so far……Well, the thing is that when you run a blog it’s very tricky to decide how much of your personal life you should share with your readers, I have to admit that when I found out I was pregnant 9 months ago it came as a total surprise, and as happy as I was I just didn’t feel like sharing it with the rest of the world at the beginning.A. and I have been trying to conceive for quite a long time and to say the truth we were sure that it won’t happen, so we made lots of other plans. Don’t get me wrong we weren’t disappointed, not even for a second, by the news, actually, it was quite the opposite (that is after the first shock disappeared 😉 ), and still, it was a surprise that we had to dill with. After 38 weeks of hormonal, physical and psychological changes, I can honestly say that being pregnant is quite an experience, I know that every woman experiences pregnancy differently, but I really enjoyed it so far.I am due any day now, and I fell super heavy. I can’t lace my shoelaces, I have terrible back pains, I can’t sleep on my back and, and this is the worse for me at this point of being pregnant I can’t exercise at all and have difficulties claiming stairs or sitting for longer than 40 minutes straight.So cooking and baking are really out of the question not to talk about food photography, which takes to much energy at this point. This chocolate orange walnut biscotti recipe and photos have been sitting on my desktop for the last two weeks, and since I am due any day now I decided I had to post them today! If you like deliciously handmade, rustic, but not too hard cookies, this biscotti is just for you. The combination of chocolate and orange is one of my favorites, and the walnuts add an extra crunchy texture.
Chocolate Orange Walnut Biscotti
- 1 cup raw walnuts
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1/2 cup light brown sugar
- 3 tbsp honey
- 2 tbsp butter
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 eggs
- 1 egg yolk
- zest from 1 orange about 2 scant Tbsp
- 1/4 cup orange juice
- 1 tsp vanilla
Preheat the oven to 350°F/176°C. Line a baking sheet 'with parchment paper, and spread the walnuts in a single layer. Toast them, stirring occasionally, until they're lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack, keeping the oven on.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, honey, butter, baking powder, and salt. Beat on low speed until the ingredients are well combined, about 4 minutes.
In a medium bowl, whisk together the eggs, egg yolk, orange juice, orange zest, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts, and beat just to combine.
Turn the dough out onto a generously floured surface and divide it in half. Shape each portion into a 16"x2" log, and transfer to a parchment-lined baking sheet, spacing them about 4 inches apart.
Bakק until the logs are firm to the touch, about 20 minutes. Transfer the logs still on the parchment paper, to a wire rack and let cool for about 5 minutes.
Reduce the oven temp to 250°F/120°C. Transfer the warm logs to a cutting board, and using a serrated knife, cut the logs on the diagonal into 1 1/2-inch thick slices. Arrange the slices, cut side up, on the baking sheet.
Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Biscotti can be kept in an airtight container at room temperature for up to 3 weeks.
If you love biscotti, you might like this hazelnut almond biscotti recipe .