Nutritional Info

Nutrition Facts

Serving Size 1 (48g)

Calories 127
Calories from Fat 14 (11%)
Amount Per Serving %DIV
Total Fat 1.5g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 16.3mg 5%
Sodium 80.9mg 4%
Potassium 50.8mg 1%
Total Carbohydrate 23.6g 8%
Dietary Fiber 0.9g 4%
Sugars 0.3g
Protein 4g 8%

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Recipe Description
These rich biscotti have chocolate in the dough, both melted and in chunks. I have never seen them in Italy, but they are similar to what I have tasted in American coffee bars.
Prep time
30 min
Cook time
45 min
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  chocolate chips
1 Cup(c)  walnuts, coarsely chopped
6 Tablespoon(T)  unsalted butter, melted and cooled
6 Ounce(oz)  bittersweet chocolate, melted and cooled
1 Teaspoon(t)  pure vanilla extract
1 Cup(c)  sugar
3   large eggs, at room temperature
1/2 Teaspoon(t)  salt
2 Teaspoon(t)  baking powder
10 1/2 Cup(c)  all purpose flour
2 Tablespoon(T)  unsalted butter, melted

Preparation

Place a rack in the center of the oven. Preheat the oven to 300°F. Grease and flour 2 large baking sheets. In a large bowl, sift together the flour, baking powder and salt. In a large bowl with an electric mixer at medium speed, beat the eggs, sugar and vanilla until foamy and light, about 2 minutes. Stir in the chocolate and butter until blended. Add the flour mixture and stir until smooth, about 1 minute more. Stir in the nuts and chocolate chips. Divide the dough in half. With moistened hands, shape each piece into a 12 by 3 inch log on the prepared baking sheet. Bake for 35 minutes or until the logs are firm when pressed in the center. Remove the pan from the oven, but do not turn off the heat. Let cool 10 minutes. Slide the logs onto a cutting board. Cut the logs into l/2 inch thick slices. Lay the slices on the baking sheet. Bake for 10 minutes or until the cookies are lightly toasted. Have ready 2 large cooling racks. Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the racks to cool completely. Store in an airtight container up to 2 weeks.

Additional notes

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