Double Chocolate Nut Biscotti

Instructions

1. Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.

3. Using a stand mixer or handheld mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Fold in the chopped nuts and chocolate chips, ensuring they are evenly distributed throughout the dough.

6. Divide the dough in half. On the prepared baking sheet, shape each portion of dough into a log, roughly 12 inches long and 2 inches wide, spaced a few inches apart.

7. Bake the logs in the preheated oven for 25-30 minutes, or until firm to the touch. Remove from the oven and let cool for 10-15 minutes.

8. Reduce the oven temperature to 325°F (160°C). Using a sharp knife, carefully slice the baked logs diagonally into 1-inch slices.

9. Place the biscotti slices back on the baking sheet, cut sides up, and bake for an additional 12-15 minutes, or until the biscotti are crisp and dry. Allow them to cool completely on a wire rack.

10. Once cooled, store the Double Chocolate Nut Biscotti in an airtight container at room temperature for up to two weeks.