Chocolate Walnut Biscotti
3 dozen scale / convert
1/2 cup margarine or butter
3/4 cup sugar
1 tsp. vanilla
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
4 oz. Baker's Semi-Sweet Chocolate
1 cup chopped walnuts
Preheat oven to 325°F. Beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts (this may be most easily done by hand -- knead until walnuts and chocolate are thoroughly mixed in the dough). Shape dough into 2 14x1-1/2 inch logs. Place 2 inches apart on greased and floured cookie sheet.
Bake 25 minutes or until lightly browned. Place on cutting board; cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4 inch thick.
For crunchy biscotti, place slices upright on cookie sheet 1/2 inch apart and bake 10 minutes or until slightly dry. Cool on wire rack.
For chocolate-dipped biscotti, melt 8 oz. Baker's Semi-Sweet Chocolate. Dip 1/2 of each biscotti into melted chocolate. Place on wax paper-lined tray. Refrigerate until chocolate is firm.
This recipe doubles nicely and is a crowd favorite.
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