Prep Time: 1 hour plus chilling overnight and cooling
Cook: about 20 minutes per batch
Makes: 8 dozen biscotti
Cream Cheese Dough
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. of salt
- 1 cup of butter (2 sticks), softened (no substitutions)
- 6 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. bittersweet or semisweet chocolate, cut up
- 1 cup walnuts, coarsely chopped
- Confectioner’s sugar for sprinkling
- Cream Cheese Dough: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on medium speed, beat the butter and cream cheese until well blended. Gradually add sugars, and beat for 3 minutes. Add the eggs, one at a time, beating well.Beat in the vanilla. Reduce the speed to low and gradually beat in the flour mixture just until blended.
- Place level 3/4 cup of dough on a sheet of plastic wrap. Repeat to make 7 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
- Chocolate Filling: When ready to roll out the dough, prepare the chocolate filling in a 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until the chocolate melts, stirring frequently. Remove the saucepan from the heat and stir in walnuts. Let the filling cool to room temperature.
- Preheat the oven to 350°F. Grease 2 large cookie sheets.
- Remove 1 piece of dough from the refrigerator. On a lightly floured 16-inch sheet of waxed paper, with a floured rolling pin, roll the dough into a 10-by 6-inch rectangle. Spread a heaping 1/4 cup of filling lengthwise down the center of rectangle. Starting from a long side and using the waxed paper to help lift the dough, fold 1 side of the dough lengthwise over the filling, then the remaining side over dough (dough should overlap).
- Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip the second log parallel to first log, leaving about 2 inches between logs.
- Bake logs 20 to 22 minutes or until the edges are lightly golden. Cool logs on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
- While logs bake, repeat with remaining dough and filling.
- Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered container at room temperature for up to 2 weeks or in the freezer for up to 3 months. To serve, sprinkle logs with confectioner’s sugar. Cut each log crosswise on the diagonal into 12 slices.