Serves: 48
Total Calories: 69
1 Place a rack in the center of the oven. Preheat the oven to 300°F. Grease and flour 2 large baking sheets.
2 In a large bowl, sift together the flour, baking powder, and salt.
3 In a large bowl, with an electric mixer at medium speed, beat the eggs, sugar, and vanilla until foamy and light, about 2 minutes. Stir in the chocolate and butter until blended. Add the flour mixture and stir until smooth, about 1 minute more. Stir in the nuts and chocolate chips.
4 Divide the dough in half. With moistened hands, shape each piece into a 12 × 3-inch log on the prepared baking sheet. Bake for 35 minutes or until the logs are firm when pressed in the center. Remove the pan from the oven, but do not turn off the heat. Let cool 10 minutes.
5 Slide the logs onto a cutting board. Cut the logs into 1/2-inch-thick slices. Lay the slices on the baking sheet. Bake for 10 minutes or until the cookies are lightly toasted.
6 Have ready 2 large cooling racks. Transfer the baking sheets to the racks. Let the cookies cook 5 minutes on the baking sheets, then transfer them to the racks to cool completely. Store in an air-tight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Double-Chocolate Nut Biscotti recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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