chocolate nut biscotti

Recently, my daughters and I got creative and slightly modified a biscotti recipe.  We threw in some ingredients that we already had on hand from previous baking we had done.  We stirred in the melted chocolate just enough to get this swirl effect.  We all really liked the results.  Not only in appearance, but in taste as well!

chocolate nut biscotti

ingredients:

2 large eggs

2 Tbsp. instant coffee (I used 1 Tbsp. of espresso coffee grinds)

1 tsp. vanilla extract

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter or margarine, softened

3/4 cup granulated sugar

1 cup chopped nuts (I used almonds)

4 oz. unsweetened or bittersweet chocolate, melted

directions:

Preheat oven to 375 degrees.

Lightly butter and flour a large baking sheet.

In a small bowl, stir in eggs, coffee, and vanilla until well blended; set aside.

In a medium bowl, mix the flour, baking powder, and salt; set aside.

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.

Beat in the egg mixture.

Gradually add the flour mixture, stirring well after each addition.

Stir in the nuts and the melted chocolate (see instructions below)

Divide the dough into two equal portions.

On the cookie sheet, shape the dough into two logs, each 14" long, 1 1/2" wide, and 1" thick.

Place the logs 5" apart on the the prepared baking sheet.

Bake for 20-25 minutes.

After five minutes, transfer to wire rack to cool.

Once cooled, transfer to cutting board and cut each log diagonally into 3/4" slices.

Bake for an additional 12 minutes.

Microwave method for melting chocolate:

Using a microwave-safe container, microwave the chocolate at medium power (50%) for 1 to 1/2 minutes.

Remove and stir.  If not melted, return to microwave and repeat heating step, stirring every 30 seconds.  Be careful not to scorch the chocolate.  If you have small lumps, remove from the microwave and continue to stir to melt the chocolate.