ITALIAN BISCOTTI

 

INGREDIENTS:

• 3 cups all purpose flour(375 g)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup walnuts (chopped)
• ¾ cup cocoa powder(90 g)
• ½ stick unsalted butter, room temperature
• 1 cup granulated sugar(200 g)
• 2 large eggs
• ¼ cup whole milk(60 mL)

PREPARATION:

1. Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder,cocoa powder, walnuts and salt.
3. In a large bowl, combine the room temperature butter and granulated sugar. Beat with an electric hand mixer on medium-high speed until fluffy for 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
4. Divide the dough in half and place one portion on each prepared baking sheet. Shape each into along flat log. Refrigerate the dough on the baking sheets for 20 minutes.
5. Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30–35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
6. Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into thick slices.
7. 
   

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