Double Chocolate Walnut Biscotti
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30 biscotti
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 3/4 cup semisweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 cup walnuts, chopped
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 tablespoon confectioners' sugar
- Carbohydrate 17 g(6%)
- Cholesterol 19 mg(6%)
- Fat 7 g(10%)
- Fiber 1 g(5%)
- Protein 2 g(5%)
- Saturated Fat 3 g(13%)
- Sodium 73 mg(3%)
- Calories 132
Preparation Preheat oven to 350°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 airtight containers 1 week and frozen, 1 month.
Preparation Preheat oven to 350°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 airtight containers 1 week and frozen, 1 month.
