Chocolate Nut Biscotti Recipe

How to make it

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• Preheat oven to 325F.
• Chop chocolate baking bar and set aside.
• Lightly butter and flour a large baking sheet.
• In a small bowl, stir the eggs, instant coffee and valina until well blended, and set aside.
• In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well afer each addition.
• Stir in the nuts and finely chopped chocolate.
• Divine the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14" long x 1 1/2" wide x 1" thick slice.
• Place the logs 5 inches apart on the prepared baking sheet.
• Bake for 25 minutes or until lightly brown.
• Set the baking sheet on a wire rack to cool for 10 minutes.
• Remove the logs from the baking sheet, and place on a cutting board.
• Using a serrated knife, cut each log diagonnaly into 3/4 inch thick slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 12 to 15 minutes or until slightly dry.
• Remove the biscotti from the baking sheet.
• Cool completely on the wire rack.
• Dip each of biscotti halfway into the melted chocolate.
• Let the excess chocolate drip off.
• Place the biscotti on a waxed paper-lined tray.
• Refridgerate until the chocolate is firm.