Wednesday, December 14, 2011

Black Walnut Biscotti

I like Biscotti very much... and until today, I only liked it when other people made it. Mine never seemed to be as good. But I "invented" this recipe and it is very nice. We live in an area where at this time of year, black walnuts are plentiful and people are very happy to have you come pick them up out of their yards.

Black Walnut Biscotti

1/2 cup whole wheat sourdough starter, bubbly and ready to use
1 Tablespoon butter, melted
1/4 teaspoon sea salt
2 pastured eggs
1/2 teaspoon cinnamon
1/4 cup freshly hulled black walnuts, frozen, then ground in an electric coffee grinder
3/4 cup Sucanat
1/2 teaspoon pure black walnut extract
Whole wheat flour, approximately 2 cups
1/2 teaspoon baking soda

The night before you want to bake the Biscotti, mix all the above ingredients, except the baking soda, together well. It should form a stiff dough. Keep tightly covered and let it sit at room temperature overnight or up to 12 hours.

Turn out the dough onto a surface sprinkled with unbleached flour. Sprinkle the 1/2 teaspoon baking soda over the dough and work it in well with your hands.

Cut the dough into two equal pieces:

Roll each piece into a rectangle that is about 3/4 inch thick:

Place the pieces on a baking sheet that is either lightly greased, or covered with a Silpat or parchment paper:

Bake at 375 degrees F for 20 minutes. Remove from oven and cool for 15 minutes on a wire cooling rack. Then, using a bread knife, slice into 1/2 - 3/4 inch slices:

Reduce heat in oven to 300 degrees. Place the pieces on their sides on your baking sheet and return to the oven. Bake for 10 minutes, then turn them over and bake for 10 more minutes:

Cool on wire racks:

Now it's time to make the chocolate sauce.

Chocolate Sauce for Biscotti

1 Tablespoon butter
2 Tablespoons cocoa
1/3 cup raw milk
1/4 cup Sucanat

Place all the ingredients in a small saucepan, and stirring, bring to a simmer. Stir and simmer for 2 minutes.

Use a table knife to spread the chocolate sauce onto the ends of the Biscotti.

Place them on wire cooling racks and let them sit until the chocolate has firmed up. Then store in an airtight container at room temperature.

My favorite way to eat Biscotti is dipped in some nice cold fresh goat milk! :)

This post is linked to Simple Lives Thursday #74! Also, the Homestead Barn Hop #41.

1 comment:

  1. Those look yummy! You are always making such cool stuff!


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