Double Dark Chocolate Walnut Biscotti

I have been challenged... Challenged by Lester Graham to a BISCOTTI BAKE-OFF! Don't know who Lester Graham is? Don't know why I was challenged? Well, I'll tell you. On Wednesday, I had my first day as the Production Assistant/Intern for The Environment Report, a syndicated public radio show that airs on public radio stations (including NPR) daily at 5:45 (I really recommend you tune in). Lester, who is the Host/Senior Editor saw my food blog, saw that I can make biscotti, and said that he is the master of biscotti baking. Never turning down the opportunity for a challenge, I bet Lester that I could bake a better biscotti than him, thus leading to the Environment Report Biscotti Bake-Off of 2009. Tomorrow morning around 10 am, the battle will commence and a winner should be announced by afternoon. Stay tuned for results...

Double Dark Chocolate Walnut Biscotti

Adapted from Gourmet, December 1994

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (I used dark cocoa powder)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup walnuts, chopped
• 3/4 cup semisweet chocolate chips
• 1 tablespoon confectioners' sugar

Directions:

1. Preheat oven to 350°F. and butter and flour a large baking sheet.
2. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Fold in/mush in with hands the walnuts and chocolate chips.
3. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
4. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for 10 minutes. Flip over the biscotti pieces and cook again for 10 minutes, until crispy. Cool biscotti on a rack