Double Chocolate Chunk Biscotti

By maredan

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

Details

Servings 32

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.