A wonderful chocolate and walnut biscotti with a hint of mint. Perfect served with a cup of hot chocolate, tea or coffee. Highly addictive!!! This Italian biscuit is twice baked to give it a hard texture, you just have to dunk it again and again...
Biscotti will keep for days in an airtight container, and do freeze nicely (except for chocolate dipped) in an airtight plastic bag or airtight container for a few months. You can freeze chocolate glazed biscotti but the gloss of the chocolate will dull. If I am planning to eat pretty much straight away or taking these as a hostess gift, I always wrap individually with cellophane to maintain freshness and to add additional presentation.
Altered ingredient amounts. This recipe also requires 2 teaspoons baking powder to be added the same time as the flour and cocoa. (Sorry seemed to have missed this off and then unable to edit) - 08 Feb 2010
amazing - 24 May 2016 (Review from Allrecipes AU | NZ)