Recipe for cooking double chocolate nut biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Double Chocolate Nut Biscotti

Posted by Marla at recipegoldmine.com 10/11/2001 5:53 am

3 squares semi-sweet chocolate, qt.ered
125 ml (1/2 c.) butter, softened
375 ml (1 1/2 c.) sugar
2 eggs
675 ml (2 3/4 c.) all purpose flour
12 ml (2 1/2 tsp.) baking powder
5 ml (1 tsp.) salt
15 ml (1 Tbsp.) grated orange rind
50 ml (1/4 c.) orange juice
3 squares semi-sweet chocolate, coarsely chopped
175 ml (3/4 c.) whole toasted almonds
175 ml (3/4 c.) toasted walnut pieces

Melt 3 squares qt.ered chocolate.

In a lrg. bowl, beat butter, sugar and eggs. Then add melted chocolate. Add remaining ingredients except chopped chocolate and nuts, beating until blended. Stir in chopped chocolate and nuts. Spoon half of dough onto long side of greased and floured baking sheet, shaping into long log, about 5 cm (2 in.es) wide. About 5 cm (2 in.es) apart, repeat with remaining dough. Bake at 180 degrees C (350 degrees F) for 30 mins.. Cool for 10 mins.. Remove from pan and cut logs into 2 cm (3/4-in.) thick slices. Return cookies to baking sheet, cut side down. Bake 20 mins. longer turning cookies over once during baking. Cool completely. Store in airtight container. Cookies will keep for 3 months in the freezer.

Makes approximately about 4 dozen.