Double Chocolate Chip & Nutty Biscotti

Preheat oven to 350 degrees.

Here’s what you’ll need…  Baking sheet, Oven Temp: 350 degrees, Bake time: 50 minutes.

1 stick Unsalted Butter

4 ounces Bittersweet or semisweet chocolate

1/2 cup Dutch-process cocoa powder

1 3/4 cup Flour

1 1/2 teaspoons Baking powder

1/2 teaspoon Salt

1 cup Sugar

2 Eggs

1 teaspoon Vanilla

½ cup Pistachio (chopped & toasted)

½ cup Almond (chopped & toasted)

Melt butter and chocolate in double boiler and stir until smooth. Sift the cocoa, flour, baking powder, and salt together.  With mixer beat sugar and eggs on medium speed until lightened then add the vanilla. Set mixer to a low speed, adding chocolate mixture, then flour mixture, nuts mixture and mix until the dough is soft.

Turn dough out onto lightly floured surface. Form two 8’ long x 4’ inch-wide logs onto baking sheet.  Bake until dough sets, about 30 minutes.

Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet and bake for an additional 20 minutes at a reduced oven temp of 275 degrees.

Cool on wire rack.  These will last for up to two week in airtight container.


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