Directions

Preheat the oven to 325F.

Line two baking sheets with parchment paper and set aside.

Whisk the butter and sugar together in a large bowl until light an d fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
Use a wooden spoon and mix in the flour, baking powder and salt. Mix well. Stir in the chocolate and walnuts.

Divide the dough and transfer half to each baking sheet. Flour your hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.

Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Carefully transfer them to a cutting board and allow them to cool about 5 minutes. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes or until they are dry and nicely browned.

Transfer the biscotti to cooling racks. Store airtight or freeze.

This recipe is featured on Season 0 - Recipes without show numbers.