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Twice-baked, these walnut and mini chocolate
chip biscotti pair wonderfully as dunking companions with your
afternoon coffee or tea.
Walnut Mini Chip
Biscotti
- 1/2 cup butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extracgt
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
- Preheat oven to 375°F (190°C).
- In a large mixing bowl beat together butter
and sugar until light and fluffy. Beat in eggs, vanilla, and
almond extract. Sift together flour, baking powder, and salt
in sifter. Gradually add to butter mixture; mixing well. Stir
in semi-sweet chocolate chips and chopped walnuts. Divide into
two portions and form into 1 1/2-inch diameter 9-inch long logs.
Place 2-inches apart on prepared cookie sheets.
- Bake for 25 minutes or until a wooden
pick inserted near center comes out clean. Cool on sheet 1 hour.
- Reduce oven to 325°F (160°C).
Slice rolls into 1/2-inch diagonal slices. Place slices, cut
side down, on ungreased cookie sheets. Bake for 5 to 6 minutes,
turn and bake another 5 to 6 minutes more or until cookies are
dry and crisp (do not overbake). Transfer cookies to a wire rack
and let cool.
Makes 48 biscotti.
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