- 32
Ingredients
- 1/3 c butter
- 2/3 c sugar
- 1/4 c unsweetened cocoa
- 2 tsp baking powder
- 2 eggs
- 1 3/4 c flour
- 4 oz white baking bar, coarsely chopped
- 3 oz semisweet chocolate, chopped
- 2 tbsp shortening (optional)
- 2 oz semisweet chocolate coarsely chopped
Preparation
Step 1
Grease large cookie sheet and set aside.
In large mixing bowl beat butter with electric mixer on medium speed for 30 sec. Add sugar, cocoa and baking powder; beat until combined. Beat in eggs. Beat in as much flour as you can. Stir in remaining flour. Stir in 4 oz white chocolate and 3 oz semisweet chocolate.
Divide dough in half. Shape each half into 9 inch long roll. Place rolls 4 inches apart and flatten rolls slightly.
Bake in 375F oven for 20-25 minutes until wooden toothpick inserted near centre comes out clean. Cool on cookie sheet for 1 hour. Using serrated knife cut each roll diagonally into 1/2 inch slices. Lay slices cut side down on ungreased cookie sheet.
Bake slices in 325F oven for 8 minutes. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp. (Do not over bake). Transfer to wire rack and cool.
If desired in a small saucepan combine the shortening with the 2 oz semisweet chocolate. Cook and stir over low heat until melted and smooth. Drizzle over tops of biscotti. Let stand until set.