Cookie Baking Tips
Non-stick cookie sheets are
easier to clean and help ensure even baking; however, the dough may not spread
as much and you may end up with a thicker cookie. On the other hand, rich
cookies can spread if baked on a greased sheet. Note the directions in the
recipe, and only grease the cookie sheets if specified. When you do grease a
pan, use a light coating or your cookies can flatten or spread too much.
1/2 cup walnuts or pecans
1 cup all-purpose unbleached flour, divided
1/8 teaspoon salt
1/4 cup Dutch-process cocoa
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla
1/2 cup mini-size, semi-sweet chocolate chips
Preheat oven to 325 degrees. Line a baking sheet with foil, sprayed with
nonstick vegetable product, or use parchment paper.
In food processor, finely chop nuts with 1/2 cup flour; add remaining flour,
salt, cocoa and sugar, pulsing until well blended. Reserve.
In large bowl, whisk eggs and vanilla. With a fork, stir in nut/flour mixture
until well blended. With wooden spoon, mix in chocolate chips.
On a 16-inch piece of plastic wrap, mold the dough into a 14-by-3-by-1-inch log.
Turn log onto prepared baking sheet and bake 25 minutes, turning pan once, front
to back and side to side. Remove from oven and cool 10 minutes.
Reduce oven temperature to 300 degrees.
With very sharp knife, slice biscotti diagonally 1/2-inch thick and arrange,
cut-side down, on baking pan. Bake 15 minutes, then turn slices over and bake 15
minutes more or until crisp. Don't brown. Store in airtight tins or freeze.
They're edible right out of the freezer.