Name: Double Chocolate Walnut Biscotti
Ingredients: 2 c All-purpose flour; 1/2 c Unsweetened cocoa powder; 1 ts Baking soda; 1 ts Salt; 6 tb (3/4 stick) unsalted butter, softened; 1 c Granulated sugar; 2 lg Eggs; 1 c Walnuts, chopped; 3/4 c Semisweet chocolate chips; 1 tb Confectioners' sugar

This [boredom] is why people are so prone to an addictive lifestyle. Many people who fall into sinful addictions are people who were once terminally bored. The reason why addictions are so powerful is that they tap into that place in our hearts that was made for transcendent communion and spiritual romance. These addictive habits either dull and deaden our yearnings for a satisfaction we fear we’ll never find or they provide an alternative counterfeit fulfillment that we think will bring long-term happiness, counterfeits like cocaine, overeating, illicit affairs, busyness, efficiency, image, or obsession with physical beauty. They all find their power in the inescapable yearning of the human heart to be fascinated and pleased and enthralled. Our hearts will invariably lead us either to the fleeting pleasures of addiction or to God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Italian	Chocolate, Italian, Desserts	30	Biscotti

INGREDIENTS

2	c	All-purpose flour
1/2	c	Unsweetened cocoa powder
1	ts	Baking soda
1	ts	Salt
6	tb	(3/4 stick) unsalted butter, softened
1	c	Granulated sugar
2	lg	Eggs
1	c	Walnuts, chopped
3/4	c	Semisweet chocolate chips
1	tb	Confectioners' sugar

INSTRUCTIONS

Preheat oven to 350 deg F. and butter and flour a large baking sheet. 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. 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. Bake logs 35 minutes, or until slightly firm to the
touch. Cool biscotti on baking sheet 5 minutes. 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 air-tight containers 1 week and, frozen, 1 month.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”