Omanhene Chocolate Chip Biscotti

3 large eggs at room temperature

½ cup chopped walnuts (optional)

²/₃ cup Omanhene 48% Dark Milk Chocolate, coarsely chopped

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Place the flour, baking soda, and salt in a small bowl. Stir with a whisk to combine. Set aside. In a medium mixing bowl, beat the eggs with sugars and vanilla until well combined. Beat in the flour until just combined. Stir in the nuts and chocolate chips. The consistency will be thick and sticky.

Divide the batter into 3 even parts and use a large spoon to scoop batter onto baking sheet, shaping it into three 12 inch-long loaves. Leave 2½ inches between the loaves. Use back of the spoon to even the edges. Bake for 35 minutes. Remove from oven and cool loaves for 10 minutes on the pan.

Carefully peel the loaves from the parchment paper and remove them to a cutting board. Using a sharp, serrated knife, slice the loaves on the diagonal into ½ inch slices. Lay the slices directly on oven racks and bake for another 20 to 25 minutes, or until the cookies are crisp and dry.        

recipe courtesy of The Omanhene Cocoa Bean Company.  www.omanhene.com