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DOUBLE CHOCOLATE WALNUT BISCOTTI

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Serves: 0

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This recipe (from Gourmet Magazine) makes the best chocolaty biscotti I've ever tried. The recipe calls for sprinkling the dough with confectioners' sugar. I prefer sprinkling the cookies with the sugar after they've been baked, cut, baked again, and cooled. The chocolate with the white sprinkle of sugar is very pretty. These cookies are great at Christmas time or any time.

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Ingredients

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons softened unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 cup walnut pieces
  • ¾ cup chocolate chips
  • 1 tablespoon confectioners' sugar

Method

  1. Preheat oven to 350°F. and butter and flour a large baking sheet. 
  2. 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. 
  3. 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. 
  4. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. 
  5. 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 airtight containers 1 week and frozen, 1 month. Makes about 30 biscotti.

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