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Title: Chocolate Nut Biscotti
Categories: Cookie Dessert Chocolate
Yield: 1 Each
| 1/2 | c | Nuts, hazel/walnut/almond |
| 2 | c | Flour, all purpose |
| 1 | c | Granulated sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Chocolate chips |
| 2 | Large eggs | |
| 2 | Egg whites | |
| 2 | ts | Grated orange zest |
| 1 | ts | Vanilla extract |
| 1 | Egg white w/ 1 ts water |
Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix all the dry ingredients in a large bowl, stir in chocolate chips.Whisk together all the wet ingredients but the one egg white w/ water. Using a wooden spoon mix the wet into the dry ingredients. Add the nuts at this phase also.
Divide dough in half. Roll out a 14 inch log. Make another using the other half of the dough. Place on prepared cookie sheet.
Make sure there is plenty of space between each log, these will spread a good deal. Flatten the logs, and brush on the egg white/water mixture.
Bake for 25 mins. let cool on the baking sheet, then transfer to a surface where you can cut the biscotti, at 45 degree angle, then return to baking sheet with each biscotti standing on a cut side. Bake another 7 mins. then turn all over onto other cut side and bake an additional 7 mins. Cool completely, then store in air tight containers for up to 10 days,
Great with a good cup of coffee or tea. Adapted from a recipe by Richard Simmons in Winter 97, Shape Cooks. Original was for hazelnuts. Typos and slight variations by Joell Abbott Dec. 1997
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