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| Home -> [Biscotti, Cereals, Chocolate, Desserts, Italian, Western European] -> [Double chocolate walnut biscotti Recipe] |
Double chocolate walnut biscotti
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Biscotti, Cereals, Chocolate, Desserts, Italian, Western European |
Rating: |
0 |
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Ingredients:
| 2
| cup | All-purpose flour | | 1/2
| cup | Unsweetened cocoa powder | | 1
| tsp | Baking soda | | 1
| tsp | Salt | | 6
| tbsp | (?stick) unsalted butter | | | -softened | | 1
| cup | Granulated sugar | | 2
| large | Eggs | | 1
| cup | Walnuts, chopped | | 3/4
| cup | Semisweet chocolate chips | | 1
| tbsp | Confectioners' sugar |
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Procedures:
| 1 | Preheat oven to 350 deg f. | | 2 | And butter and flour a large baking sheet. | | 3 | In a bowl, whisk together flour, cocoa powder, baking soda, and salt. | | 4 | In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. | | 5 | Add eggs and beat until combined well. | | 6 | Stir in flour mixture to form a stiff dough. | | 7 | Stir in walnuts and chocolate chips. | | 8 | 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. | | 9 | Bake logs 35 minutes, or until slightly firm to the touch. | | 10 | Cool biscotti on baking sheet 5 minutes. | | 11 | On a cutting board, cut biscotti diagonally into ?inch slices. | | 12 | Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. | | 13 | Cool biscotti on a rack. | | 14 | Biscotti keep in air-tight containers 1 week and, frozen, 1 month. |
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