Double Chocolate & Walnut Biscotti
Preheat the oven to 350(f) degrees. Line a baking sheet with parchment paper. In a large mixing bowl cream together butter & sugar until fluffy. Add eggs one at a time, followed by the vanilla extract. Beat until incorporated.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup walnut pieces, toasted
- 1/2 cup mini chocolate chips
Method
Preheat the oven to 350(f) degrees. Line a baking sheet with parchment paper.
In a large mixing bowl cream together butter & sugar until fluffy. Add eggs one at a time, followed by the vanilla extract. Beat until incorporated.
Sift in flour, cocoa powder, baking powder & salt. Stir until dough comes together. Fold in walnuts & chocolate chips. Do not overmix dough.
Transfer dough to the prepared baking sheet & shape into a flat log, roughly 20-inches by 8-inches. Bake for 30 minutes, until cooked throughout. Let cool to room temperature.
Slice log into 1-inch thick biscottis & transfer back to the baking sheet with the cut side down.
Bake for an additional 15 to 20 minutes, until biscotti reaches desired doneness.
Store in an airtight container at room temperature for up to two weeks.
