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Double Chocolate-Walnut Biscotti

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 2 cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• ¾ stick (6 Tbsp) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 cup (3 ounces) walnuts, chopped
  
• ¾ cup semisweet chocolate chips
  
• 1 Tbsp confectioners' sugar
  






Instructions



1. Put a rack in middle of oven and preheat oven to 350° F. Butter and flour a large baking sheet, knocking off excess flour.
   
   
2. Whisk together flour, cocoa, baking soda and salt in a bowl. Beat together butter and granulated sugar in a large bowl with an electric mixer at high speed until combined, about 30 seconds. Add eggs and beat until well combined. Stir in flour mixture; dough will be stiff. Stir in walnuts and chocolate chips.
   
   
3. Halve dough. With floured hands, form dough into two slightly flattened 12- x 2-inch logs on baking sheet, about 3 inches apart. Sprinkle with confectioners' sugar.
   
   
4. Bake logs until slightly firm to the touch, about 35 minutes. Cool on baking sheet on a rack for 5 minutes. (Leave oven on.)
   
   
5. Transfer logs to a cutting board. With a serrated knife, cut diagonally into ¾-inch-thick slices. Arrange biscotti cut-side down on baking sheet. Bake until crisp, about 10 minutes. Transfer to racks to cool.
   
   Makes 2½ dozen cookies.
   
   






Final Comments


The biscotti keep in an airtight container at room temperature for up to 1 week.