Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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The basic flavors of vanilla and chocolate are paired together in this crisp twice-baked cookie.
Heat oven to 350°F.
Combine flour, walnuts, baking powder, baking soda and salt in bowl; set aside.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
Remove half of dough from bowl. Add melted chocolate to remaining dough in bowl. Beat at low speed until well mixed.
Divide chocolate dough and white dough each into two equal portions. Roll each portion on lightly floured surface into 6-inch log. Place 1 chocolate roll on top of 1 vanilla roll; shape into 10x1 1/2-inch log. Repeat with remaining dough logs.
Place each log 3 inches apart onto ungreased cookie sheet. Bake 23-28 minutes or until set and lightly browned. Let cool on cookie sheet 15 minutes.
Reduce oven temperature to 300°F.
Cut logs diagonally into 1/2-inch slices with sharp serrated knife. Arrange slices on cookie sheet, cut-side down. Bake 14-18 minutes, turning once, or until golden brown and crisp. Place onto cooling rack. Cool completely.
Melt chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Repeat with white baking chips and remaining shortening. Drizzle over biscotti.
Dietary Fiber: 1g
These are wonderful and beautiful but I didn't add the nuts and I put mini chocolate chips in the bottom chocolate half of the cookie. I roll them out with floured hands and flour on my board. The dough is sticky without the nuts. They are beautiful and people think they are better than at a bakery. Great holiday gift.
Great looking and great tasting - these are always a hit with friends and family. The dough is easier to shape into logs if first refrigerated until firm.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/28
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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