Chocolate-Walnut Biscotti

Makes: about 4 dozen cookies. Prep: 20 minutes. Bake: at 350 degrees for 55 minutes.

Chocolate-Walnut Biscotti
Servings: 48 Yield: 4 dozen cookies Prep 20 mins Bake 350°F 55 mins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/4 cups chocolate brownie-glazed walnuts (such as Emerald)
  • 1 cup semisweet chocolate chips
  • 12 squares (1 ounce each) white chocolate, chopped
  • 2 teaspoons solid vegatable shortening

Make It

1. Heat oven to 350 degrees F. In a large bowl, whisk flour, cocoa, baking powder, cinnamon and salt. Set aside.

2. In second large bowl, beat butter and sugar on medium-high until smooth, about 3 minutes. Add eggs; beat until smooth. Gradually beat in flour mixture until just combined. Chop 1 cup of the walnuts; stir in along with chocolate chips.

3. Shape into 2 logs, 12 inches long. Place on ungreased baking sheet; flatten to 3 inches wide. Bake at 350 degrees F for 35 minutes. Remove logs to wire racks; let cool 15 minutes.

4. Cut logs into 1/2-inch-thick slices with serrated knife. Place on baking sheets, cut side down. Bake at 350 degrees F for 20 minutes.

5. Melt white chocolate and shortening in microwave on HIGH for 1 to 2 minutes. Cool slightly. Finely chop remaining 1/4 cup walnuts. Dip end of biscotti into chocolate. Sprinkle with chopped nuts. Let set up on waxed-paper-lined baking sheets at room temperature.