Directions: |
Directions:Preheat oven to 325. Butter two baking sheets.
Sift together the flour, baking powder, cinnamon and salt into a bowl; set aside.
Combine the butter, brown sugar, sugar and espresso powder in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, and beat until light and fluffy, about 2 minutes. Reduce the speed to low, add the walnuts and chocolate chips and mix in. Add the flour mixture and mix just until incorporated.
Divide the dough in half. Place each half on a prepared baking sheet. Using lightly floured hands, form each half into a log 3 inches wide and 3/4 inch high.
Bake until firm to the touch, about 25 minutes (logs will spread during baking). Remove from the oven and let cool for 5 minutes. Leave the oven set at 325.
Using a spatula carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2 inch thick. Arrange the slices cut side down on the baking sheets and bake until the bottoms are brown, about 10 minutes longer. Transfer the biscotti cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.
Makes about 3 dozen. |
Personal
Notes: |
Personal
Notes: Biscotti is Italian for "biscuits." Biscotti are very crunchy cookies that are often eaten with (perhaps dipped in) espresso, coffee or hot tea. In Italy, biscotti are typically served with "vin santo," a sweet dessert wine.
A batch of biscotti and a pound of lovely coffee beans make a delectable gift for a coffee-loving friend.
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This recipe for Chocolate Chip Biscotti is from