Double Chunk Chocolate Biscotti
1/3 cup butter or margerine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
2 eggs
1 3/4 cup all purpose flour
4 oz of white baking chocolate squares coarsley chopped
3 oz semisweet chocolate chopped
Lightly greas cookie sheet; set aside. Beat butter with mixer on medium speed; add sugar and cocoa powder and baking powder; beat until combined. Beat in eggs and as much flour as you can. Stir in remaning flour by hand. Sitr in chopped white chocolast an semisweet chocolate.
Shape dough into 2 9-inch log rolls. Place the rolls on the cookie sheet and flatten slightly. Bake in a 375° oven for 20-25 minutes or until a wooden toothpick inserted comes out clean.
Cool on sheet for 1 hour.
Cut each roll diagonally into 1/2 inch thick slices. Place slices cut sides down on an ungreased cookie sheet and bake in a 325° oven for 8 minutes. Turn and bake for another 7 minutes until cookies are dry and crisp.
Yield: about 32 cookies
Submitted by Heather V
Cakes, Cookies, Pies & Desserts
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