"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Brownie Biscotti Recipe

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This recipe for Brownie Biscotti, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zela Beki/Beth Cunningham
Added: Sunday, May 4, 2008


1/3 c. butter, softened
2/3 c. brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
2 tsp. baking powder
1/2 c. miniature semisweet chocolate chips
1/4 c. chopped walnuts
1 egg yolk, beaten
1 tbsp. water

Preheat oven to 375 F (190 C). Grease baking sheets, or line with parchment paper. Cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff. If necessary, mix in the last bit by hand. Mix in the chocolate chips and walnuts.

Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Leave in oven overnight if not dry and crisp.




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