Cook along or watch as Chef Bill prepares a different dish live on Zoom each month! Formerly a chef at the original Ritz-Carlton/Boston, Chef Bill worked at Harbor Sweets, makers of handmade chocolates in Salem, MA. Now a personal chef, he has provided cooking demonstrations and lessons for Whole Foods, Stonewall Kitchen, Reader to Reader, Monitor Group, and numerous businesses, schools and non-profit organizations.

This month's recipe is Double Chocolate Walnut Biscotti.  (The list of ingredients and instructions are below.)

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DOUBLE CHOCOLATE WALNUT BISCOTTI from Bea Grossman

2 cups all-purpose flour

½ cup unsweetened, Dutch-processed cocoa powder, sifted

1 teaspoon baking powder

¼ teaspoon salt

zest of one orange (optional)

3/4 stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup walnuts, chopped

¾ cup semisweet chocolate chips

Preheat oven to 350°F, and butter (or spray) a large baking sheet

In a bowl whisk together flour, cocoa powder, baking powder, salt, and optional orange zest

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. Stir in walnuts and chocolate chips

On prepared baking sheet, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 30-35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes

On a cutting board cut biscotti diagonally into ¾ inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month

NOTE: If splitting this recipe into 4 equal-sized logs, and not two (log size: approx 10”x1.5”), the yield is approx. 50-60 biscotti. If you make the smaller ones, bake for 22 minutes, and again for 8 minutes