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Bringing Home the Bakin'

bake my cake and eat it, too

A long time ago, I posted a recipe for biscotti.  I raved about how good they were, and encouraged all of my readers to make them, as well.  The guilt has been eating me up, and I think it’s finally time for me to come clean — they were terrible.  I was VERY new to blogging at the time, and I was so embarrassed by what a catastrophe they were (my mom swears she almost broke a tooth) so I did what any immature teenager would do: lie.  Thankfully, I’ve come a long way since that post.

When I was home for fall break last week, it was only natural for me to bake something, and this time I knew exactly what it was I was meant to bake.  I re-attempted the biscotti (albeit a different recipe), and this time, I can assure you that they were FANTASTIC!  My family could not stop raving about these delightful coffee dunkers… so much so that I had to make a second batch (in the same day).  These were MUCH easier to make than I expected, and I know I will be making these again soon.

Double Chocolate Walnut Biscotti – Gourmet Magazine, 1994

yield: 30

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped (I omitted these)
  • 3/4 cup semisweet chocolate chips (I used milk chocolate for more of a flavor contrast)

Directions:

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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