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1
Heat oven to 350F.
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2
Grease cookie sheet; set aside.
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3
Combine 2 cups flour, walnuts, baking powder, baking soda and salt in bowl; set aside.
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4
Beat sugar and eggs in another bowl at medium-high speed until thick and lemon-colored.
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5
Add butter and vanilla.
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6
Continue beating until well mixed.
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7
Beat at low speed, gradually adding flour mixture and scraping bowl often, until well mixed.
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8
Turn dough onto lightly floured surface (dough will be soft and sticky).
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9
Sprinkle dough lightly with 2 to 3 teaspoons flour; knead into dough.
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10
Shape into 2 (8x2-inch) logs with floured hands.
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11
Place 3 to 4 inches apart onto prepared cookie sheet; flatten tops slightly.
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12
Combine egg white and water; brush over top of biscotti.
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13
Sprinkle with sugar.
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14
Bake 25-30 minutes or until lightly browned and firm to the touch.
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15
Let cool 15 minutes on cookie sheet.
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16
Reduce oven temperature to 300F.
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17
Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices, cut-side down, on cookie sheet.
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18
Bake 16-20 minutes, turning once, or until golden brown.
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19
Remove to cooling rack; cool completely.
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20
Place chocolate chips and shortening in 1-quart saucepan.
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21
Cook over low heat, stirring occasionally, 2-4 minutes or until smooth.
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22
Drizzle mixture over cooled biscotti.
