• 6 Tbsp unsalted butter, softened
• 1 1/4 c sugar
• 3 large eggs
• 2 Tbsp brewed tea, room temperature
• 2 tsp vanilla extract
• 4 2/3 c flour
• 2 1/4 tsp baking powder
• 1 tsp nutmeg
• 1/8 tsp salt
• 3/4 c whole walnuts
• 1 1/4 c semisweet chocolate chips (or, 7 ounces good dark chocolate broken into pieces)

Move the oven racks so that one is directly in the center.

Preheat oven to 350.

Line a baking sheet with parchment.

Cream the butter and sugar until fluffy. (an electric mixer would be best)

Beat in the eggs one at a time, then vanilla, and tea

In a separate bowl, mix the flour, baking powder, nutmeg, and salt.

Slowly add the mixed flour to the creamed sugar (mixer on low).

Mix in the nuts and chocolate chips, and blend until the dough forms a ball.

On a floured surface, with your hands coated in flour, and roll the dough into a log about 14 inches long and 4 inches thick.

Carefully lift the log and place it on the baking sheet. If it''s too large, cut the log in half. (Place on a separate baking sheet if you do this as the dough will spread while baking)

Bake on the center rack for 35 minutes.

Remove the baking sheet from the oven and let everything cool on a wire rack until room temperature.

Cut into 1/2" wide pieces. If the log isn''t room temperature the molten chocoalte will ooze everywhere. Generally biscotti are cut diagonally to maximize length.

Put the biscotti slices on the sheet and return to the oven for 30 minutes.

When done, remove sheet from oven and let the biscotti cool on the sheet on a wire rack.

by Pak101.com (few years ago!) / 1033 views