Recipe by Maureenie
I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!
Top Review by Annissa
Very tasty! I love these with chai tea.
A few changes I made:
-At sarikat's suggestion, I put in 7T of butter instead of 6T and added vanilla.
-Along with the powdered sugar, I also sprinkled on cinnamon before baking. I'm a big fan of cinnamon and chocolate together, so that extra bit of flavor really made these pop for me.
-One major tip: DO NOT only let these cool for 5 minutes before slicing and returning to the oven. I'm not sure why the recipe calls for such a short amount of time. After only 5 minutes of cooling, when I went to slice my first biscotti loaf, it simply crumbled. For my second loaf, I waited a good 15-20 minutes until they were almost entirely cool and then sliced -- they turned out beautifully.
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts, chopped
- 3⁄4 cup semi-sweet chocolate chips
- 1 tablespoon confectioners' sugar
Directions See How It's Made
- Preheat oven to 350 degrees
- 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 the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On the 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 for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 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. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.