Dou­ble Choco­late Wal­nut Bis­cotti

Canadian Running - - RUNNER’S KITCHEN -


2 cups all-pur­pose flour ½ cup co­coa pow­der 1 tsp bak­ing pow­der 1 tsp salt ¾ stick but­ter (6 tbsp), soft­ened ¾ cup su­gar 2 eggs 1 cup wal­nuts, chopped ½ cup mini choco­late chips


1. Pre­heat the oven to 350 F. But­ter and flour a cookie sheet, knock­ing off any ex­cess flour. Set aside.

2. Whisk to­gether flour, co­coa, bak­ing soda and salt.

3. In a sep­a­rate bowl, cream to­gether the but­ter and su­gar un­til com­bined, about 30 sec­onds. Add eggs and beat un­til thor­oughly mixed. Stir in the flour mix­ture.

4. Stir in wal­nuts and choco­late chips.

5. Halve the dough. With floured hands form each half into flat­tened 30 cm x 6 cm logs, and set them 6 cm apart on the pre­pared bak­ing sheet.

6. Bake for 35 min­utes, un­til firm. Re­move from the oven and let cool for 5 min­utes.

7. Cut the logs into 2 cm slices and place back onto the sheet.

8. Bake for an ad­di­tional 10 min­utes, then re­move and let cool com­pletely.

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