Preheat oven 350°F

  • 2 c All-Purpose Flour
  • ½ c Unsweetened Cocoa Powder
  • 1 t each: Baking Soda, salt
  • ¾ stick Unsalted Butter, softened
  • 1 c Sugar
  • 2 Eggs
  • 1 c Walnuts, chopped (or Pecans)
  • 2 pkg Baker’s Semisweet Chocolate Bars

Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside. Beat together butter and sugar in a large bowl with a mixer until light and fluffy. Stir in walnuts.

Form dough into two slightly flattened logs, each 12 inches long and 2-3 inches wide, on a buttered, floured large baking sheet (or parchment paper). Bake until slightly firm to the touch, 35 minutes. Let cool on baking sheet 5 minutes. Cut logs diagonally into ¾ inch slices on a cutting board. Arrange biscotti, cut sides down on baking sheet. Bake until crisp, about 19 minutes. Transfer to a wire rack to cool. Break up the chocolate bar and melt in a double boiler. Place melted chocolate bowl next to the biscotti and dip the top of the biscotti into the chocolate covering the top completely, place it back on the rack to dry. Store in a seal container.

Created by Carol A. Stenger