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Double Chocolate Biscotti
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
π Recipe adapted from AllRecipes
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.
Gradually beat in cocoa and baking powder.
Beat for 2 minutes.
Beat in the eggs one at a time.
Stir in flour by hand.
Mix in white chocolate and chocolate chips.
Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Divide dough into two parts, and roll each part into a 9 inch long log.
Place logs on lightly greased cookie sheet, about 4 inches apart.
Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices.
Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes.
Turn cookies over, and bake for 7 to 9 minutes.
Cool completely, then store in an airtight container.
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