Double Chocolate Chunk Biscotti

To decorate cookies, roll cookie logs in coarse sugar before baking. Or drizzle cooled biscotti with melted white baking bar, thinned with a little melted shortening, if needed

 

 

 

 

1/3 cup butter 2/3 cup sugar 1/4 cup unsweetened cocoa powder 2 teaspoon baking powder 2 eggs 1-3/4 cups all-purpose flour 4 ounces white baking bar, coarsely chopped 3 ounces semisweet chocolate, chopped   In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate. 2. Divide dough in half. Shape each portion into a 9-inch-long log. Place logs about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. 3. Bake in a 375 F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake slices in a 325 F oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to a week or freeze, in a freezer container, for up to six months. Makes about 32 slices. Technorati Tags : biscotti