Double Chocolate Walnut Biscotti

from Bea Grossman

2 cups all-purpose flour
½ cup unsweetened, Dutch-processed cocoa powder, sifted

1 teaspoon baking powder
¼ teaspoon salt

zest of one orange (optional)
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
¾ cup semisweet chocolate chips

Preheat oven to 350°F, and butter (or spray) a large baking sheet

  1. In a bowl whisk together flour, cocoa powder, baking powder, salt, and optional orange zest
  2. In another bowl with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips
  3. On prepared baking sheet, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 30-35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes
  4. On a cutting board cut biscotti diagonally into ¾ inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month

NOTE:  If splitting this recipe into 4 equal-sized logs, and not two (log size:  approx 10”x1.5”), the yield is approx. 50-60 biscotti.  If you make the smaller ones, bake for 22 minutes, and again for 8 minutes