Double Chocolate Walnut Biscotti

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
6 tablespoons	90ml	Unsalted butter - (3/4 stick)
		- softened
1 cup	198g / 7oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	146g / 5.1oz	Walnuts - chopped
3/4 cup	82g / 2.9oz	Semisweet chocolate chips
1 tablespoon	15ml	Confectioners' sugar

Recipe Instructions

Preheat oven to 350F. 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.

Source:
Betty Crocker's Smartcook

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