Double Chocolate Chunk Biscotti

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1/3 cup butter
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 eggs
• 1 3/4 cups all-purpose flour
• 4 ounces white baking bar, coarsely chopped
• 3 ounces semisweet chocolate, chopped
• 2 tablespoons shortening (optional)
• 2 ounces semisweet chocolate or 2 ounces white baking bar, coarsely chopped (optional)

Recipe

• 1 grease a large cookie sheet; set aside.
• 2 in a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
• 3 add sugar, cocoa powder, and baking powder; beat until combined.
• 4 beat in eggs.
• 5 beat in as much flour as you can.
• 6 stir in any remaining flour.
• 7 stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
• 8 divide dough in half.
• 9 shape each half into a 9-inch-long roll.
• 10 place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
• 11 bake in a 375 degree f oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.
• 12 cool on cookie sheet on a wire rack for 1 hour.
• 13 using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
• 14 lay slice, one cut side down, on an ungreased cookie sheet.
• 15 bake slices in a 325 degree f oven for 8 minutes.
• 16 turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
• 17 (do not overbake.) transfer to a wire rack; cool.
• 18 if desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar.
• 19 cook and stir over low heat until melted and smooth.
• 20 drizzle over tops of biscotti.
• 21 let stand until set.
• 22 store in an airtight container up to 1 week.
• 23 makes 32 biscotti.