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Recipe(tried): Alice Medrich's Chocolate Biscotti (with espresso and walnuts)

Desserts - Cookies, Brownies, Bars
CHOCOLATE BISCOTTI



2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder; preferably imported
2 teaspoons instant espresso OR coffee powder
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup coarsely chopped walnuts

Combine flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.

Using back of a large spoon, in a mixing bowl or with a mixer, beat butter and sugar together until soft and creamy. Mix in eggs and vanilla. Add flour mixture and stir just until all ingredients are moistened. Add walnuts, mixing with hands, if necessary.

Divide dough in half. Shape each half into a long, flat oblong loaf, about 10-inches long, 4-inches wide and 3/4-inch high on a cookie sheet lined with parchment paper or greased and floured.

Bake in center of preheated 300 degree F oven 35 to 40 minutes or until a toothpick inserted in center comes out dry. Cool 5 to 10 minutes.

Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on diagonal into slices about 3/8-inch wide. Lay slices, cut side down, on cookie sheet.

Bake 30 to 35 minutes or until surface of cookies feels dry and crusty. Place cookie sheet on a rack and cool cookies completely before stacking or storing.

May be stored, airtight, several weeks.

Makes about 36 biscotti
The Free Online Library, Daily News, 1999
Source: Alice Medrich's Cookies and Brownies, Warner Books, 1999
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