Two Tone Biscotti

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Two Tone Biscotti

1/2 cup chopped nuts – pecans, walnuts, etc.

1 1/2 cups all-purpose flour

1/2 cup high quality unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup Cacao Nibs

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 1 large baking sheet.

Toast nuts on baking sheet or in skillet for 5 minutes, or until fragrant.

Sift together the flour, baking powder, and salt into a medium bowl; whisk to blend.

Using an electric mixer, starting out on low speed and increasing to medium-high, beat the sugar and the butter until well blended.

Add the eggs one at a time, beating well after each addition. Add vanilla and reduce the speed to low.

Add the flour mixture, one-third at a time, scraping down the side of the bowl as necessary, and beat just until blended. Stir in the nuts and nibs with a rubber spatula until well blended. Divide batter into halves and add the sifted cocoa powder to one half of the batter.

Place the plain batter onto an oiled baking sheet and quickly into a 13- by 1-inch log. Wrap the chocolate half of the batter over the plain “log” and smooth with damp fingers.

Bake for 30 minutes, turning the pan once, or until the log is firm to the touch and cracking on top. Let cool on the pan for 10 minutes. Transfer the log to a cutting board and cut diagonally into 3/8-inch slices with a serrated knife. Arrange the slices on the same baking sheet and return to the oven.

Bake for 15 to 20 minutes, turning the cookies over halfway through baking, or until crisp and dry on both sides. Let cool on a wire rack. These can be stored in an airtight container for up to two weeks.

Makes approximately 3 dozen.

Keywords: Italian

( RG2145 )