Patter Fam Sauces

Double Chocolate Biscotti

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 ½ teaspoons vanilla extract
1 tsp. cayenne powder
1 ½ cups walnuts (or pecans), chopped
1 cup semisweet chocolate chips

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, salt and cayenne powder. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and vanilla and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 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. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Optional – melt white chocolate and dip half of each biscotti in the chocolate and let dry on a piece of parchment paper.

 

 

 

 

 

ItalianClassRecipes

Written by Joyce Peters — July 13, 2016

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