Enjoy these dark chocolate biscotti filledwith chocolate chips and walnuts with espresso, cappuccino orsimply a hot cup of coffee, tea or cocoa.
Recipe: Italian ChocolateWalnut Biscotti
2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 stick (6 tablespoons) butter, remove from refrigerator 30minutes before use 1 cup granulated sugar 2 large eggs 1 cup chopped walnuts 1 cup semisweet chocolate chips Powdered sugar, as needed
Whisk together flour, cocoa, baking sodaand salt in large bowl; set aside.
Beat together butter and sugar graduallywith electric mixer until light and fluffy, about 2 minutes.
Add eggs and beat until well blended.Add flour mixture to form a stiff dough. Stir in walnuts andchocolate chips.
Grease and flour a large baking sheet.
With floured hands, form dough into twoflattened logs, about 12-inches long and 2-inches wide. Placelogs on baking sheet. Sprinkle each with powdered sugar.
Bake in 350°F (175°C) oven for35 minutes or until tops are slightly firm to touch. Cool biscottion sheets for 5 minutes.
Carefully transfer biscotti with widespatula to wooded cutting board. With a very sharp serrated knifeor an electric knife, slice biscotti diagonally into 3/4 inchwide slices.
Place biscotti, cut sides down, on bakingsheet and return to oven and bake until crisp, about 10 minutes.Cool on wire rack.
Makes 30 cookies.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Chocolate Hazelnut Biscotti Recipe Demonstration – Joyofbaking.comIf the Italian ChocolateWalnut Biscotti recipe was useful and interesting, you can share it with your friends or leave a comment.