Biscotti al Cioccolato e Noce
Double Chocolate Walnut Biscotti

2 cups all-purpose flour
1/2 cups Unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 Tbsp (3/4 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 Tbsp confectioners' sugar

Preheat oven to 350 F Butter and flour a large baking sheet. In a bowl,
whisk together flour, cocoa powder, baking soda and salt. In another bowl
with an electric mixer beat together the butter and granulated sugar until
light and fluffy. Add eggs and beat until mixed well. Stir in flour
mixture to form a stiff dough. Stir in walnuts and chocolate chips. On
the prepared baking sheet with floured hands, form dough into two slightly
flattened logs, each 12 inches long and 2 inches wide, and sprinkle with
confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to
the touch. Cool biscotti on the baking sheet for 5 minutes. On a cutting
board, cut biscotti diagonally into 3/4 inch slices. Arrange biscotti,
cut sides down, on baking sheet and bake until crisp, about 10 minutes.
Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1
week and, frozen, 1 month. Yields 30 biscotti.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/