I think the reason these cookies were so loved is because the texture was not as dry and hard as a typical Biscotti cookie. They had a bit of a flavor resemblance to a brownie but still carried the unmistakable crunch you get with the beloved Biscotti. Still great for dipping in coffee! I also have to attribute some credit to the type of cocoa and chocolate I used . I made the chocolate decoration on top by melting and incorporating a little Amaretto liqueur into E. Guittard Chocolate wafers. These are such luxurious chocolates, so buttery and smooth in texture and taste. I paid a bit more than I usually would for chocolate pieces, but for Valentines day I also made Pecan Turtles for my husband and I wanted a high quality gourmet chocolate for his dolce treat and the price I paid was well worth it! And for the cocoa I used Scharffen Berger Natural Cocoa Powder.
2/3 cups Softened Butter
1 1/4 cups Sugar
3 Tbsp. Amaretto
2 1/2 cups Flour
1 1/2 cups Cocoa Powder
4 tsp. Baking Powder
1 tsp. Salt
2 cups Walnuts or Whole Almonds
Preheat Oven to 375˚.
Prepare 3 cookie sheets by coating them lightly with butter. Set aside.
In a large mixing bowl, beat butter on medium for 30 seconds. Add sugar and continue beating.
When light and fluffy, add eggs one at a time continuing to beat on medium. Every once in a while
scrape down sides of the bowl. Add Amaretto and incorporate.
In a separate bowl mix dry ingredients except for the nuts. A little at a time add dry ingredients into your butter, egg and sugar mix. Just blend until well combined. Add nuts and mix in.
Dough will be sticky and hard to handle at this point. Have some flour on hand to dust your hands with while working the dough into logs. With hands dusted, divide dough into 6 equal portions. Shape dough into six 8x1, 1/2 inch loaves.
Place 3 logs on each cookie sheet 4 inches apart, flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool for around 45 minutes.
Reduce oven temperature to 325˚. On cutting board cut each loaf diagonally into 1/2 inch slices; return slices to cookie sheet. Bake 5 minutes. Turn slices over and bake cookies an additional 5-8 minutes more or until gold, dry and crisp. Don't let them get brown. For me I think they taste overdone when they are let to stay to long. Cool on racks. Decorate with a drizzle of fine melted chocolate.
Hope you enjoy!