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Chocolate Chip Biscotti Recipe

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This recipe for Chocolate Chip Biscotti is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1½ teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup firmly packed golden brown sugar
½ cup granulated sugar
1 tablespoon cocoa
2 eggs
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips
Directions:
Directions:
Preheat oven 325ºF. Butter 2 baking sheets

Sift together the flour, baking powder, cinnamon and salt into a bowl; set aside.

Combine the butter, brown sugar, granulated sugar and cocoa 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 lifer and fluffily, about 2 minutes. Reduce the speed to low, add walnuts and chocolate chips and mix in. Add 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 inches high. Bake until firm to touch, about 25 minutes (logs will spread during baking). Remove from the oven and let cool for 5 minutes. Leave the oven set at 325ºF. Using a spatula carefully trans 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 mins. Remove from the oven and turn slices over. Bake until the bottoms are brown, about 10 mins longer. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to 2 weeks.
Personal Notes:
Personal Notes:
Refrigerate dough for easier handling. Make sure first bake log is firm to touch.

 

 

 

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