1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon freshly grated orange zest
1 tablespoon fresh orange juice
1/2 cup chopped walnuts, toasted
Preheat oven to 350 degrees F. and butter a large baking
sheet. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
In another bowl with an electric mixer beat together butter
and sugar until light and fluffy. Add egg, zest, and orange juice and beat until
combined will. Stir in flour mixture until a stiff dough is formed. Stir in
walnuts.
On baking sheet with floured hands form dough into 2 (9-inch)
long logs and bake in middle of oven until slightly firm to the touch, about 13
minutes. Cool biscotti on baking sheet on a rack for 15 minutes. In a cutting
board with a serrated knife cut logs diagonally into 1/2-inch-thick slices.
Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about
15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in
airtight containers, or 1 month ahead and frozen.
Gourmet Magazine
