💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe27… captured on 2022-06-11 at 23:42:42.
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---------- Recipe via Meal-Master (tm) v8.02
Title: DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories: Chocolate, Italian, Desserts
Yield: 30 biscotti
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1 ts Salt
6 tb (3/4 stick) unsalted butter,
-softened
1 c Granulated sugar
2 lg Eggs
1 c Walnuts, chopped
3/4 c Semisweet chocolate chips
1 tb Confectioners' sugar
Preheat oven to 350 deg F. and butter and flour a large baking sheet.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl with an electric mixer beat together butter and
granulated sugar until light and fluffy. Add eggs and beat until
combined well. Stir in flour mixture to form a stiff dough. Stir in
walnuts and chocolate chips.
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
air-tight containers 1 week and, frozen, 1 month.
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