Toasted walnuts add flavor to this crisp coffee shop treat.
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Biscotti
2 cups all-purpose flour
34 cup finely chopped walnuts, toasted
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
34 cup sugar
14 cup Land O Lakes® Butter, softened
1 tablespoon vanilla
2 to 3 teaspoons all-purpose flour
1 large Land O Lakes® Egg (white only)
1 tablespoon water
Sugar, if desired
Drizzle
34 cup semi-sweet chocolate chips
1 teaspoon shortening
*Substitute white baking chips.
STEP 1
Heat oven to 350°F. Grease cookie sheet; set aside.
STEP 2
Combine 2 cups flour, walnuts, baking powder, baking soda and salt in bowl; set aside.
STEP 3
Beat sugar and eggs in another bowl at medium-high speed until thick and lemon-colored. Add butter and vanilla. Continue beating until well mixed. Beat at low speed, gradually adding flour mixture and scraping bowl often, until well mixed.
STEP 4
Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2 to 3 teaspoons flour; knead into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto prepared cookie sheet; flatten tops slightly.
STEP 5
Combine egg white and water; brush over top of biscotti. Sprinkle with sugar. Bake 25-30 minutes or until lightly browned and firm to the touch. Let cool 15 minutes on cookie sheet.
STEP 6
Reduce oven temperature to 300°F.
STEP 7
Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices, cut-side down, on cookie sheet. Bake 16-20 minutes, turning once, or until golden brown. Remove to cooling rack; cool completely.
STEP 8
Place chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, 2-4 minutes or until smooth. Drizzle mixture over cooled biscotti.
