| 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
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