For mornings when you just. need. coffee.  You need biscotti, too.  Not the individually wrapped in plastic, looks-and-tastes-like-ceramic-art kind.  This biscotti has all the rustic charm of a chocolate chip cookie.  One (or two) you can have for breakfast (okay, I have three).  Whole wheat flour, oats, and walnuts make it a little more wholesome, dark milk chocolate makes it a luxury.Dark Milk Chocolate Walnut Biscotti(adapted from Ciao Italia)yields about a dozen1/4 c. butter, at room temperature1/4 c. turbinado sugar1 egg1 tsp. vanilla1/2 c. whole wheat pastry flour1/2 c. rolled oats, lightly crushed3/4 t. baking powder1/4 t. salt2 oz dark milk chocolate*, chopped1/2 c. walnuts, lightly toasted
Preheat oven to 325ºF.  Line a sheet pan with parchment paper.  Measure out the flour, oats, baking powder, and salt in a small bowl.  
Cream the butter and sugar together.  Mix in the egg and vanilla.  Fold in the dry ingredients in three parts, add in the chocolate and walnuts with the third.  
Place the dough on the sheet pan and form it into a rectangle about 1” thick.  Bake for 20-25 minutes, or until the edges are a light golden brown.  Let cool for 5-10 minutes.    
Slice biscotti about 1/2” to 1” thick (help yourself to the end pieces).  Bake for another 10 minutes, or until they are your desired doneness.  *Quite possibly the most perfect chocolate for breakfast baking.  Look for a milk chocolate with at least 36% cacao content, but the higher, the better.  I used a bar of Endangered Species Chocolate’s 48% Smooth Milk Chocolate.           

For mornings when you just. need. coffee.  You need biscotti, too.  Not the individually wrapped in plastic, looks-and-tastes-like-ceramic-art kind.  This biscotti has all the rustic charm of a chocolate chip cookie.  One (or two) you can have for breakfast (okay, I have three).  Whole wheat flour, oats, and walnuts make it a little more wholesome, dark milk chocolate makes it a luxury.

Dark Milk Chocolate Walnut Biscotti
(adapted from Ciao Italia)
yields about a dozen
1/4 c. butter, at room temperature
1/4 c. turbinado sugar
1 egg
1 tsp. vanilla
1/2 c. whole wheat pastry flour
1/2 c. rolled oats, lightly crushed
3/4 t. baking powder
1/4 t. salt
2 oz dark milk chocolate*, chopped
1/2 c. walnuts, lightly toasted

Preheat oven to 325ºF.  Line a sheet pan with parchment paper.  Measure out the flour, oats, baking powder, and salt in a small bowl.  

Cream the butter and sugar together.  Mix in the egg and vanilla.  Fold in the dry ingredients in three parts, add in the chocolate and walnuts with the third.  

Place the dough on the sheet pan and form it into a rectangle about 1” thick.  Bake for 20-25 minutes, or until the edges are a light golden brown.  Let cool for 5-10 minutes.    

Slice biscotti about 1/2” to 1” thick (help yourself to the end pieces).  Bake for another 10 minutes, or until they are your desired doneness.  

*Quite possibly the most perfect chocolate for breakfast baking.  Look for a milk chocolate with at least 36% cacao content, but the higher, the better.  I used a bar of Endangered Species Chocolate’s 48% Smooth Milk Chocolate.           

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