The Taste of Tradition
Ben Loose of Gas Restaurant and Chef Randolph of Kitchen on San Marco keep their ancestry alive by sharing family traditions.
These twice-baked cookies add a flavorful crunch to a cookie swap, they store well and go great with coffee. Want even more deliciousness? Dip one end in melted white chocolate. Bring these crunchy biscotti as a hostess gift to your next party.
Ingredients
SERVINGS: 3 Dozen
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup walnuts, toasted and chopped
- 3/4 cup mini chocolate chips
Instructions
Preheat oven to 325°. Line cookie sheet with parchment paper.
Combine flour, baking powder and salt and set aside. In a large bowl, beat butter and sugars until light and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low then gradually add flour mixture until blended. Scrape bowl, then stir in walnuts and chocolate chips.
Divide dough in half. Shape each half into a 1-1/2-inch log on cookie sheet about three inches apart. Dough will spread to about 4 inches wide while baking. Bake 30-35 minutes, until golden brown. Let cool on the baking pan for five minutes.
Cut each log crosswise into 1/2-inch-thick slices. Place cut side down on cookie sheet and bake again for 20-25 minutes until golden brown and crisp. Cool on wire rack.
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