Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti)

1. 1

   Preheat oven to 350 degrees

2. 2

   Butter and flour a large baking sheet.

3. 3

   In a bowl, whisk together flour, cocoa powder, baking soda and salt.

4. 4

   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.

5. 5

   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.

6. 6

   On a cutting board, cut biscotti diagonally into 3/4 inch slices.

7. 7

   Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.

8. 8

   Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.

* Per serving · 4 servings · Values may vary.

No additional tips available.