Chocolate Biscotti
Source of Recipe
Unknown
List of Ingredients
1 1/2 cups flour
1 1/3 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
3 large eggs
2 teaspoons vanilla
1 cup nuts, toasted and coarsely chopped
3/4 cup semisweet chocolate pieces
Recipe
Preheat oven to 325F.
In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
In large bowl, with mixer at medium speed, beat butter, eggs, and vanilla until mixed.
Reduce speed to low.
Gradually add flour mixture and beat just until blended. With hand, knead in nuts and chocolate until combined.
Divide dough in half.
On ungreased large cookie sheet, shape each half into 12-inch by 3-inch log, about 3 inches apart.
Bake logs 30 minutes.
Cool logs on cookie sheet on wire rack 15 minutes.
Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices.
With long metal spatula, place slices, topside up, 1/4-inch apart, on same cookie sheet.
Bake slices 20 minutes to allow biscotti to dry out.
Cool biscotti completely on cookie sheet on wire rack. (Biscotti will harden as they cool.)
Store biscotti in tightly covered container at room temperature up to s weeks, or in freezer up to 6 months.
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