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Chocolate-Walnut Biscotti Recipe
Ann Bohl Deacon
2 scant cups flour ½ tsp baking powder ¼ tsp salt 3 large eggs 1 cup sugar ½ tsp walnut flavoring 1 tsp vanilla extract 1 ½ cups chopped walnuts 1 cup chocolate chips (mini-morsels recommended)
Preheat oven to 350 degrees. Grease large baking sheet (or two small). Combine 2 whole eggs and one egg yolk (reserving egg white from 3rd egg for egg wash), sugar, and flavorings in small bowl with wire whip. Combine flour, baking powder and salt in bowl of mixer; add egg/sugar mixture and mix well, scraping up dry ingredients from bottom of bowl to incorporate into mix. Add nuts and chips and mix well. Turn dough (it will be stiff) onto well floured board and knead until smooth. (If using extra large eggs, you may need to add more flour to make dough workable) Roll with your hands into even sized 12” log, and cut log through center with knife. Take each half and place on baking sheet, pressing with your hands into an even sized form, 3” by 12”. Add a few drops of water to reserved egg white, beat and brush top of each log with pastry brush. Bake 35 minutes. Remove from oven, and slide knife under each log to loosen from pan. Then cut each log crosswise into 1” slices and place slices cut-side down on baking sheet. Reduce oven to 325 degrees, return baking sheet to oven and bake another 15 minutes. Cool on racks. Makes 2 dozen.
Biscotti freezes well. Also, after you put the first batch in the oven, you can start a second batch; just keep switching pans between oven racks to enhance oven baking. If you don’t have chocolate chips, you can substitute 2 tbsp unsweetened cocoa. Don’t skimp on the nuts, though. Walnut flavoring isn’t easy to find, so when I see it, I get several bottles. You can also used powdered vanilla in place of vanilla extract. Finally, if you want them extra dry, when done baking, leave in the oven with the door closed for a couple of hours. They reach tooth-breaking, coffee-dipping perfection!