This is THE biscotti recipe that I have been using for years. It is from the Gourmet cookbook ( I love that book!!!!). I make dozens of these twice baked cookies to give away for Christmas, all packed in beautiful tins. These sturdy cookies also travel well - I have been mailing it to friends afar.
It has some serious chocolate flavour and I recommend Ghiradelli cocoa powder. The chocolate chips can be substituted with dark chocolate chunks if you are so inclined. It keeps well for a long time, the flavours are better after a few days.
Other cookie recipes :
Chocolate Ginger Cookies
Cranberry Coconut Cookies
BTW the lucky recipients of the kaffir lime leaves and Malaysian curry powder to make Malay style chicken curry are Vrinda, Bawani and Bee. Bee and Bawani - please email me with your info :)
Double Chocolate Walnut Biscotti - Gourmet
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tap salt
6 tb unsalted butter - room temperature
1 cup sugar
2 large eggs
1 cup walnuts - chopped
3/4 cup unsweetened chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Whisk flour, sugar. baking soda, cocoa powder and salt in a large bowl and set aside.
Cream butter and sugar until well combined. If using a stand mixer, this usually takes 1 minute. Add eggs and beat well.
Add in all dry ingredients into with creamed butter, the dough will be stiff. Halve dough and form into 12 by 2 inch logs, slightly flattened. Place on a baking sheet 4 inches apart or using separate baking sheets to bake the logs. Bake logs for 35 minutes, cool on a rack for 15 minutes, slice logs diagonally ( 3/4 inches) place biscotti back on baking sheets , cut side down and bake for another 15 minutes or until crisp. Cool and store.