Chocolate-Filled Biscotti

READY IN: 1hr 20mins




  • For cream cheese filling dough: In medium bowl, combine flour, baking powder and salt.
  • In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add the sugars and beat 3 minutes or until light and creamy.
  • Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended.
  • Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 8 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
  • When ready to roll out dough, prepare chocolate filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts; stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
  • Preheat oven to 350 degrees. Grease 2 large cookie sheets.
  • Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10-inch by 6-inch rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
  • Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
  • Bake logs 20-22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
  • While logs bake, repeat with remaining dough and filling.
  • Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature for up to 2 weeks or in freezer up to 3 months.
  • To serve, sprinkle logs with confectioners' sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing).