Not that I’m under any delusions that my family and friends read my blog but I have waited until after Christmas to post my gifts. Just in case.
One that was a favourite, but that I am glad to see the back of after batch after batch is this walnut biscotti.


Double Chocolate Walnut Biscotti adapted from here.

• 2 cups plain flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup of sunflower oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup walnuts, chopped
• 3/4 cup chocolate chips/chocolate chopped into chunks
• 1 tablespoon icing sugar

Preparation

Preheat oven to 170°C. Lay baking paper onto a large baking pan/sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt.

In another bowl with an electric mixer beat together oil and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with icing sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Put into airtight boxes, should last for a few months (I omitted butter and added oil instead to increase the last-ability).