Chocolate walnut biscotti
Prep time: 30 minutes
Cook time: 45 minutes
Makes about 30 cookies
Julie Adams of Huntersville, N.C., was visiting Sacramento and discovered the chocolate biscotti from Bella Bru. She hopes for Bella Bru's recipe, or one close.
Although we haven't received Bella Bru's recipe, Joanne Hesse of Colfax shares her recipe.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
¾ stick (6 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
1 cup chopped walnuts
¾ cup semisweet chocolate chips
1 tablespoon powdered sugar
Preheat oven to 350 degrees. Butter and flour a large baking sheet.
In a bowl, whisk flour, cocoa powder, baking soda and salt. In bowl of electric mixer, beat butter and granulated sugar until light and fluffy. Add eggs and beat until combined. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake logs 35 minutes or until slightly firm to the touch. Cool biscotti on baking sheet about 5 minutes.
On a cutting board, cut biscotti diagonally into ¾-inch slices. Arrange them, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool on a rack.
Keep in airtight container 1 week or frozen 1 month.
Per biscotti: 141 calories; 3 grams protein; 18 grams carbohydrates; 7 grams fat (3 saturated, 2 monounsaturated, 2 polyunsaturated); 19 milligrams cholesterol; 125 milligrams sodium; 1 gram fiber; 43 percent calories from fat.