Tuesday, December 29, 2015

Double Chocolate Biscotti


(makes 3 dozen cookies)
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
Optional: 1/4 cup chopped walnuts ( more for decorating)
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
æ cup white chocolate chips
3/4 cup semisweet chocolate chips

In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.

Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.

Cover dough, and chill for about 10 minutes.

While dough is chilling, preheat oven to 375F.

Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices.

Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.

Cool completely, then store in an airtight container.

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