Chocolate-Walnut Biscotti

By mamacasma

These nutty, chocolaty cookies are the perfect accompaniment to warm holiday coffees.

Ingredients

• 2-1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 Tablespoons unsalted butter, softened
• 3/4 cup sugar
• 3 eggs
• 1-1/4 cups chocolate brownie-glazed walnuts (such as Emerald)
• 1 cup semi-sweet chocolate chips
• 12 squares (1 ounce each) white chocolate, chopped
• 2 teaspoons solid vegetable shortening

Details

Servings 4

Preparation

Step 1

1. Heat oven to 350°F. In a large bowl, whisk flour, cocoa, baking powder, cinnamon and salt. Set aside.

2. In second large bowl, beat butter and sugar on medium-high until smooth, about 3 minutes. Add eggs; beat until smooth. Gradually beat in flour mixture until just combined. Chop 1 cup of the walnuts; stir in along with chocolate chips.

3. Shape into 2 logs, 12 inches long. Place on ungreased baking sheet; flatten to 3 inches wide. Bake at 350°F for 35 minutes. Remove logs to wire racks; let cool 15 minutes.

4. Cut logs into 1/2-inch-thick slices with serrated knife. Place on baking sheets, cut side down. Bake at 350°F for 20 minutes.

5. Melt white chocolate and shortening in microwave on HIGH for 1 to 2 minutes. Cool slightly. Finely chop remaining 1/4 cup walnuts. Dip end of biscotti into chocolate. Sprinkle with chopped nuts. Let set up on waxed-paper-lined baking sheets at room temperature.