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Recipe Summary

prep:
20 mins
bake:
55 mins at 325°
Servings:
36
Yield:
36 cookies
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Ingredients

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Directions

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  • Heat oven to 325°F.

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  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

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  • In another large bowl, combine the butter and sugar. Beat on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until fully blended. On low speed, add nuts and chocolate chips. Gradually beat in flour mixture until a stiff dough forms.

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  • Shape dough into 2 logs, each 10 inches long. Place on ungreased baking sheet; flatten each log to 3 inches wide. Bake at 325° for 35 minutes until set and tops are slightly cracked. Transfer logs to wire racks; cool 15 minutes.

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  • With serrated knife, cut logs into 1/2-inch-thick slices. Place on baking sheet, cut sides down. Bake at 325°F for 20 minutes. Cool biscotti completely on wire racks.

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  • In a microwave-safe bowl, combine the white chocolate and shortening. Microwave on high for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Allow to cool slightly. Dip one end of each biscotti into melted chocolate and sprinkle with read and green nonpareils. Place on waxed-paper-lined baking sheets until chocolate is set.

Nutrition Facts

164 calories; total fat 9g; saturated fat 5g; cholesterol 23mg; sodium 48mg; carbohydrates 18g; fiber 1g; protein 3g.
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Reviews

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