Chocolate Biscotti

by Kathleen Morrison

Servings: 24 servings

INGREDIENTS

4 oz. unsweetened chocolate
1/2 cup butter
1/2 tsp. vanilla extract
3 lg. eggs
1-1/4 cups sugar
3 cups all-purpose flour
1/2 tsp. baking powder
1 cup hazelnuts or walnuts, chopped
1 egg white, lightly beaten

INSTRUCTIONS

Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13-inch log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350°F for 45 minutes; cool on a wire rack. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350°F for 10 minutes on each side. Remove to wire racks to cool.

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Tagged: biscotti, cookies, desserts add tags

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