Chocolate Walnut Biscotti Recipe

Don't be put off by the different steps involved in this biscotti recipe.  These crispy cookies come together easily and are perfect for dunking or snacking. 

Chocolate Walnut Biscotti Recipe
Makes about 48 cookies
1 cup walnut halves (about 4 ounces)
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter (1/2 pound) softened
1 1/2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
5 1/2 ounces bittersweet chocolate, cut into 1/2-inch chunks (about 1 cup)

Preheat the oven to 400º. Toast the walnuts for about 8 minutes, or until golden brown. Let the nuts cool, then coarsely chop them. Lower the oven temperature to 325º.

In a large bowl, sift together the flour, baking powder and salt. In a large bowl, cream the butter with the sugar. Beat in the eggs, 1 at a time, blending thoroughly after each addition. 

Add the vanilla. Gradually stir in the flour mixture, then fold in the nuts and the chocolate until just blended. 

Divide the dough into 4 pieces and shape each piece into a 12-inch log. Set the logs on 2 lightly buttered baking sheets and refrigerate until chilled, at least 30 minutes.

Bake the dough logs for about 20 minutes, or until they are firm and starting to brown. 

Transfer the logs to a rack and let cool slightly. Lower the oven temperature to 250º. 

Using a serrated knife, cut the logs crosswise diagonally, 1/2 inch thick. Set the cookies on their side on the baking sheets and bake for about 15 minutes, or until golden brown. Let cool before serving.