oss in the nuts and chocolate chips.
In a separate
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
nches long.
Place the biscotti - cut side up - back on
eat.
Add the dark chocolate and let mixture rest 1
n low, mix in the chocolate chips (and almonds, if using
ixture.
Stir in chocolate and white chocolate chips by hand.
tir then add nuts and chocolate and mix in to a
he cake mix, flour, butter, chocolate syrup, eggs and extracts; mix
oard (save the baking sheets, \"biscotti\" means twice baked in Italian
Fold in the peanuts and chocolate pieces.
Divide the dough
n macadamia nuts, sugar and chocolate. Place coffee powder and 2
nd salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel
azelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
At medium speed beat sugar and butter.
Add 1 c. flour and then the rest of the ingredients.
Add the other 1 1/2 c. flour.
Pat dough into 2 (12x3) loaves.
Bake on cookie sheet for 25-30 minutes at 350\u00b0.
Remove and cool for 20 minutes.
Remove loaves to a cutting board and cut slices about 1/2-inch wide into cookies. Place flat on a cookie sheet and bake again at 350\u00b0 for 20 minutes. Cool completely.
Melt chocolate in a double boiler and brush each cookie with the chocolate and sprinkle with the chopped almonds.
y hand. Mix in white chocolate and chocolate chips. Cover dough, and
reamed mixture. Fold in the chocolate pieces. Cover, and chill dough
ough forms.
Fold in chocolate chips.
On a lightly
br>In food processor, combine chocolate morsels and 1/2 cup
nto a bowl; mix in chocolate chips.
Whisk vanilla mixture
br>Fold in nuts and chocolate.
Chill for about 20