Preheat oven to 350 degrees F.
Line a 9 inches by 9 inches baking pan with parchment paper. Spray the entire pan/paper with nonstick cooking spray. Place the pan on a parchment paper lined baking sheet.
In a mixing bowl, blend the butter, oil and sugar. Add the extracts and then blend in the eggs well. Add the juice and most of the flour, baking powder, and salt. Stir well and add more flour only to make a very thick, typical biscotti batter. Fold in the chocolate chips and the walnuts.
Pat the batter into the pan. Bake at 350 degrees F for 30 minutes and then 325 degrees F for 20-45 minutes more until totally set and just beginning to color on top.
Chill for 30 minutes or let cool an hour. Then unmold and on a cutting board, with a very sharp, long knife, cut into 9 strips about 3/4 inch wide and lay on baking sheet again. Bake again to crisp, 20-30 minutes, turning once, at 325 degrees F . Alternatively, cut into 9 strips and then into 4 squares/blocks from that each.
You can also cut the strips thinner and bake, and then cut, once baked again, cut into small cookies. Makes 9 sticks of biscotti, 2-3 dozen chunks or dozens of small cookies (if you cut small cookies from thinner lengths). Freezes well.
A Marcy Goldman BetterBaking.Com
Original Recipe for Nielsen-Massey.
Preheat oven to 180 degrees C .
Line a 23 cm by 23 cm baking pan with parchment paper. Spray the entire pan/paper with nonstick cooking spray. Place the pan on a parchment paper lined baking sheet.
In a mixing bowl, blend the butter, oil and sugar. Add the extracts and then blend in the eggs well. Add the juice and most of the flour, baking powder, and salt. Stir well and add more flour only to make a very thick, typical biscotti batter. Fold in the chocolate chips and the walnuts.
Pat the batter into the pan. Bake at 180 degrees C for 30 minutes and then 160 degrees C for 20-45 minutes more until totally set and just beginning to color on top.
Chill for 30 minutes or let cool an hour. Then unmold and on a cutting board, with a very sharp, long knife, cut into 9 strips about 2 cm wide and lay on baking sheet again. Bake again to crisp, 20-30 minutes, turning once, at 160 degrees C . Alternatively, cut into 9 strips and then into 4 squares/blocks from that each.
You can also cut the strips thinner and bake, and then cut, once baked again, cut into small cookies. Makes 9 sticks of biscotti, 2-3 dozen chunks or dozens of small cookies (if you cut small cookies from thinner lengths). Freezes well.
A Marcy Goldman BetterBaking.Com
Original Recipe for Nielsen-Massey.