Chocolate and Walnut Biscotti 朱古力核桃義式脆餅

You can substitute walnuts with
hazelnut/pitacchio/almond.



Good to serve with coffee/tea!

 Ingredients

• 1 cup walnuts
• 1 1/2 cup regular flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup semi-sweetened chocolate chips
• 2 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• 4 tbsp (56.7grams) unsalted butter, melted and cooled

Directions

1. Preheat the oven to 350 F (180C). Spread the nuts on a baking sheet. Bake for 5-10 mins, tossing halfway through, until slightly colored. Cool, then roughly chop.
2. In a bowl, mix together the flour, baking powder, salt, sugar, nuts, and chocolate chips. In a separate bowl, whisk the eggs, vanilla, and butter. Combine the wet and dry ingredients, mixing to form a dough. If the mixture is too wet, knead in a little extra flour to shape easily.
3. Put the dough onto a floured surface and form into 2 logs, each 8in(20cm) long by 3in (7cm). Place on a baking sheet lined with parchment paper and bake for 20 mins in the middle of the oven. Take the logs out of the oven, allow them to cool slightly. Cut them diagonally into 1 1/4-2in (3-5cm) thick slices with a serrated knife.
4. Return the biscotti to the oven for another 15mins, turning after 10 mins. They are ready when golden at the edges and hard to the touch. Cool the biscotti on a wire rack.

Store: These will keep in an airtight container for more than 1 week.