Double Chocolate Walnut Biscotti

This is a lovely holiday cookie from an old gourmet magazine recipe
that is just fabulous. You can substitute different varieties of chips
and nuts for amazing combinations (mint chocolate chips are delicious)
and these are surprisingly easy to make.

Ingredients:

2 c. all purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 stick unsalted butter, softened (6 T.)
1 c. sugar
2 large eggs
1 c. walnuts, chopped
3/4 c. chocolate chips

Directions:

Preheat oven to 350 degrees, butter and flour large baking sheet. In
bowl, whisk together flour, cocoa, baking soda, and salt. In another
bowl with an electric mixer, beat butter and sugar until light and
fluffy. Add eggs and beat until combined well. Stir in flour mixture
to form 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 two inches wide. Bake logs 32
- 35 minutes (depending on desired crispness) or until slightly firm
to the touch. Cool biscotti on baking sheets 5 minutes.

On cutting board cut biscotti diagonally into 3/4 inch slices with
serrated knife. arrange biscotti cut sides down on baking sheet and
bake 8 - 10 more minutes (depending on desired crispness.) cool on
rack. keep biscotti in air tight container 1 week or frozen, 1 month.
If you want triple chocolate biscotti, cookies can be drizzled or
dipped in a good dark chocolate. I would recommend el ray baking
chocolate 58.5 or 61%, Callebaut semi-sweet or any Scharffenberger
semi-sweet or dark chocolate. This biscotti is also wonderful with a
dutch process cocoa.

Submitted by: Niki Havekost