chocolate walnut biscotti
This past weekend was full of unexpected excitement, the spontaneous and borderline irresponsible kind. On Friday, my honey made a well deserved dinner date for us at a local greek place we’ve wanted to visit for some time. He has a wonderful job that often calls for long hours (which he bears with a smile), so during the past four weeks we have seen little of one another. On our way up the 101, we drove past the Four Seasons Hotel, and thought for a moment how fun it would be to rent a room for a night and enjoy their well known luxury. How spontaneous! How utterly romantic!
Set for 9:15, our reservation was later than we are used to, but to our merriment, the sweet host graciously sat us early. As we poured over the menu, drooling over the dishes coming out of the kitchen intended for our neighbors, we spoke gently to one another, adoring each other over low candle light. We shared a bottle of zinfandel, nibbled on perfectly grilled octopus and feather light zucchini fritters, catching up on the moments we had missed together in the last month. It was exactly what we needed to reconnect.
When I got married, I had the expectation that I would never be lonely again as long as I had my husband by my side. It was an expectation likely created out of naïvety, not comprehending that life is dynamic and will take unexpected turns that may leave me to entertain myself for a while. I could not be more proud of how hard my husband works to invest in his career and in the future of our family. On nights when he comes to bed well into the night, I have to remind myself of that pride, and squeeze him a little to let him know I’m on his side. He needs the reassurance of my support, just as much as I need his spontaneous date nights, especially when they end at the Four Seasons Hotel. Yep. Best husband EVER.
These little crunchy cookies are just special enough for a date night dessert shared with a cup of coffee but easy enough for a breakfast for one in your pajamas when your hero husband goes to work at 6am on a Saturday.
Chocolate Walnut Biscotti
Gourmet via Epicurious
makes about 30 cookies
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts, chopped
- 3/4 cup semisweet chocolate chips
- 1 tablespoon confectioners sugar
- Preheat oven to 350°F. and butter and flour a large baking sheet, or line with a silpat.
- In a bowl, whisk together flour, cocoa powder, baking soda,cinnamon and salt. In another bowl with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until well combined. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- Divide dough in half. 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 confectioners’ 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. Biscotti keep in airtight containers 1 week and frozen, 1 month.