At 11:06 PM 12/22/1999 Molly Wolf wrote:
All recipes, by definition, have Anglican content. Right, Dr. Dr. Auld? Okay, Ann. Stop flirting. Ante up with the recipe! After all, I posted the recipe for St. Sam's Black Ale (well, as best I could, anyway).

Oh, OK -- since I have personally tested not only the original baker's product, but now my own, which is DELICIOUS:

DAVE NUZZO'S DOUBLE CHOCOLATE WALNUT BISCOTTI
Printer version of this recipe

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 Tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 Tablespoon confectioners sugar (optional -- I did not use)

Preheat oven to 350 F and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda and salt.
In another bowl, with an electric mixer, beat together butter and granulated sugar until light and fluffy.
Add eggs and beat until combined well.
Stir in flour mixture to form a stiff dough.
Stir in walnuts and chocolate chips.

That whole part was really messy, and I finally had to use my hands to get it all combined.

On prepared baking sheet with floured hands (oh-oh -- that's the part I forgot -- to flour my hands!) form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners sugar.

Bake logs 35 minutes, or until slightly firm to the touch.
Cool biscotti on baking sheet 5 minutes (I had to cool longer than this so it would hold together -- but my logs were a little too big).

On a cutting board, cut biscotti diagonally into 3/4 inch thick slices.
Arrange biscotti, cut sides down (this means to lay them on their side -- both sides are actually cut), on baking sheet, and bake until crisp, about 10 minutes (they don't necessarily feel crisp when you take them out of the oven, but crisper than when they went in).

Cool biscotti on a rack.
Biscotti keep in airtight containers 1 week, or frozen, 1 month. Makes about 30 biscotti.

I tripled the batch, and it seemed to do fine, except I didn't really have a bowl big enough and should have just doubled it. Mmmmmm-mmmmm.

Pretty easy, and a great gift.
You will have lots of broken pieces, so don't worry -- I thought I was doing something wrong, till I remembered Dave said there would be broken pieces.
They should be consumed while you bake, cut and store the rest.