So Good Chocolate Nut Biscotti
Chocolate Nut Biscotti recipe
softened to room temperature
chocolate chips (semi-sweet)
minature, or finely chop 4 squares
|Dipping glaze (optional)|
Preheat oven to 325℉ (160℃).
Beat together butter and sugar until light and fluffy.
Beat in eggs.
Add vanilla and almond extract.
Mix together flour, baking powder and salt.
Add flour mixture to egg mixture. Blend well.
Add chocolate, walnuts, pecans, cashews and almonds.
Shape dough into 2 (14 by 1½ inch) slightly flattened logs.
Place logs about 2 inches apart on greased and floured cookie sheet.
Bake about 25 minutes or until lightly browned.
Remove from cookie sheets to cutting board.
Cool 5 minutes.
Using a serrated knife, cut each log into diagonal slices about ¾ inch thick.
Place slices upright on cookie sheet ½ inch apart and bake 10 minutes or until slightly dry.
Cool on racks. Serve plain with tea or coffee.
Or to make dipped biscotti if desired: Dip ½ of each or part of the biscotti into melted white chocolate.
Place on waxed paper lined tray.
Chill until chocolate is firm.