The basic flavors of vanilla and chocolate are paired together in this crisp twice-baked cookie.
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Biscotti
2 cups all-purpose flour
12 cup finely chopped walnuts, toasted
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
1 cup sugar
14 cup Land O Lakes® Butter, softened
2 teaspoons vanilla
1 ounce unsweetened chocolate, melted, cooled
Drizzle
14 cup semi-sweet chocolate chips
2 teaspoons shortening
14 cup white baking chips
STEP 1
Heat oven to 350°F.
STEP 2
Combine flour, walnuts, baking powder, baking soda and salt in bowl; set aside.
STEP 3
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.
STEP 4
Remove half of dough from bowl. Add melted chocolate to remaining dough in bowl. Beat at low speed until well mixed.
STEP 5
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.
STEP 6
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.
STEP 7
Reduce oven temperature to 300°F.
STEP 8
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.
STEP 9
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.
- Biscotti cookies can also be plain rather than drizzled with chocolate.
- A tall glass decanter is the perfect container to place these holiday biscotti in for a special gift to a friend. Tie a colorful ribbon on top for a creative "touch."
