Chocolate Walnut Biscotti recipe
This recipe is from an older recipe booklet, Holiday
Desserts 1994, Kraft General Foods, 1994.
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CHOCOLATE WALNUT BISCOTTI
1/2 cup (1 stick) margarine or butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1-1/2 teaspoons Calumet Baking Powder
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, chopped
1 cup chopped Diamond Walnuts
Heat oven to 325°F.
Beat margarine and sugar until light and fluffy.
Beat in eggs and vanilla. Mix in flour, baking powder
and salt. Stir in chocolate and walnuts. Shape
dough into 2 (14 x 1-1/2 inch) slightly flattened logs.
Place 2 inches apart on greased and floured cookie sheet.
Bake 25 minutes or until lightly browned. Place on
cutting board; cool 5 minutes. Using serrated knife,
cut each log into diagonal slices about 3/4 inch thick.
Place slices upright on cookie sheet 1/2 inch apart.
Bake 10 minutes or until slightly dry. Cool on wire
racks.
Makes about 3 dozen.
For Chocolate Dipped Biscotti: Melt 8
squares Baker's Semi-Sweet Chocolate. Dip 1/2 of each
biscotti into melted chocolate. Place on wax
paper-lined tray. Refrigerate until chocolate is firm.
Ref: 003727
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