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Ingredients
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 tsp |
| salt: 1 tsp |
| unsalted butter: 6 Tbl (softened) |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| walnuts (chopped): 1 cup (chopped) |
| semisweet chocolate chips (chips): 3/4 cup |
| powdered sugar (unsifted): 1 Tbl |
Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti)
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
30 serving(s)
Tags
- Preheat oven to 350 degrees
- 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 the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On the 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 for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 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. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.