Okay, here you go Traci.
3 large eggs
Pinch Salt
1 cup sugar
1 teaspoon vanilla extract
8 Tblsp butter, melted
1 cup coarsely chopped walnut pieces, about 4 ounces
2 cups semisweet chocolate chips, 12 ounces
2 1/4 cups unbleached all purpose flour
1/4 cup Dutch Process cocoa powder
1 Tblsp baking powder
1 tsp ground cinnamon
2 cookie sheets or jelly roll pans lined with parchment or foil
1. Set a rack at the middle level of the oven and preheat to 350 degrees F
2.In a mixing bowl, whisk eggs and salt until liquid. Whisk in sugar and vanilla until smooth
3. Whisk in melted butter, then stir in nuts and chips
4. Combine flour with cocoa, baking powder, and cinnamon and sift over batter. Fold in until all the flour is absorbed. The dough will be very soft.
5.Spoon dough onto prepared pan to form two separate logs, each about 1 inch thick, 2 1/2 inches wide, and about 15 inches long. Use a rubber or metal spatula to adjust the shape if necessary.
6. Bake the logs about 30 minutes, or until well risen and firm when pressed with a fingertip. Cool on pan to room temperature
7.Use a sharp serrated knife to slice baked logs diagonally every 1/4 to 1/2 inch. Return biscotti to pan, cut side down, and bake up to 20 minutes longer, or until biscotti are crisp and dry. Cool on pan.
Keep in a tin or plastic container with a tight fitting lid
recipe originally from "Chocolate" by Nick Malgieri
