CHICOPEE, Mass. (Mass Appeal) - A biscotti is a twice baked biscuit that's a staple in many Italian homes. Personal Chef Bill Collins is a Personal Chef showed us how to make some delicious double chocolate walnut biscotti.
Double Chocolate Walnut Biscotti
- 2 cups all-purpose flour
- 1/2 cup unsweetened, Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts, chopped
- 3/4 cup semisweet chocolate chips
Directions: (NUMBERED BULLET POINT)
Preheat oven to 350°F, and butter (or spray) 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. Bake logs 30-35 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.
NOTE: If splitting this recipe into 4 equal-sized logs, and not two (log size: approx 10"x1.5"), the yield is approx. 50-60 biscotti. If you make the smaller ones, bake for 22 minutes, and again for 8 minutes.