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Brownie Biscotti
1/3 cup butter
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 3/4 cups all-purpose flour
1/2 cup miniature semi-sweet chocolate chips
1/4 cup chopped nuts
1 beaten egg yolk
1 tablespoon water or milk
2 teaspoons baking powder
A chocolate version of an Italian favorite.
Beat butter until soft and add sugar and baking powder. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer add rest by hand. Stir in chocolate chips and nuts. Divide dough into two equal parts. Shape into 9 2 x 2 x 1 inch loaves. Place on sheet 4 inches apart. Brush with mixture of water and yolk. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool on sheet for 30 minutes. Cut loaves into thick slices diagonally. Lay cut side down and bake at 325 degrees F (165 degrees C) for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in air tight container.
Makes 30 cookies
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
