30 December 2011

Cookies: Chocolate Nut Biscotti

Chocolate Nut Biscotti
From Denny:  A wonderful cookie recipe from one of my favorite coffee sites:  Gevalia.  This cookie pairs well with a French Roast or a Dark Roast coffee choice.

I've been ordering from them since Time began it seems.  Gevalia is from Sweden where folks drink a ridiculous amount of coffee.  We thought Americans were addicted.  These guys make us look like amateurs! :)

When I was up on the site ordering some new items today I noticed they started putting up some recipes.  You know me; I've got to collect them for you and me to try.

BTW, I don't get paid for endorsing this site.  I just happen to have enjoyed a long relationship and good results from them for well over a decade.  So, I feel comfortable telling you about them.

They always run specials and end of the year sales for tea and coffee accessories that are often quite good too.  Quality merchandise and quality service.  I love their teas as well.

For now, try out this chocolate biscotti recipe sure to give you a warm smile of contentment!

Chocolate Nut Biscotti

From:  Gevalia coffee

Prep Time: 40 minutes

Serving Size: 3 dozen


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1/2 cups (1 stick) butter or margarine
  • 3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 ounces Bittersweet Chocolate with Honey and Almond Nougat, chopped
  • 1 cup chopped nuts


  1. Heat oven to 325°F.
  2. Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
  3. Divide dough into 2 equal portions. On lightly floured surface, shape dough into 2 (14-inch) logs. Place 2 inches apart on greased and floured cookie sheet.
  4. Bake 25 minutes or until lightly browned. Remove from cookie sheet. Place on cutting board; cool 5 minutes. Using serrated knife, cut logs diagonally into 3/4-inch slices. Place upright on cookie sheet 1/2 inch apart. Bake 10 minutes or until slightly dry. Remove from cookie sheet. Cool completely on wire rack. Store in tightly covered container.

Chocolate Dipped Biscotti

  1. Melt 1 package (8 squares) semi-sweet chocolate. Dip each biscotti halfway into melted chocolate; let excess chocolate drip off. Place on wax paper-lined tray. Refrigerate until chocolate is firm.

White Chocolate Dipped Biscotti

  1. Prepare Biscotti as directed, decreasing sugar to 1/2 cup. Substitute 6 ounces White Confection with Honey and Almond Nougat for the Bittersweet Chocolate. Use 1 cup toasted chopped almonds and add 1/4 cup chopped crystallized ginger.
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