These cookies dissolve tenderly when immersedin coffee or cocoa.
Recipe: Double ChocolateChunk Biscotti
1/3 cup butter 2/3 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 2 large eggs 1 3/4 cups all-purpose flour 4 ounces white baking bar, coarsely chopped 3 ounces semisweet chocolate, chopped 2 tablespoons shortening (optional) 2 ounces semisweet chocolate or white baking bar, coarsely chopped(optional)
Grease a large cookie sheet; set aside.
In a large mixing bowl beat butter withan electric mixer on medium speed for 30 seconds. Add sugar,cocoa powder, and baking powder; beat until combined. Beat ineggs. Beat in as much flour as you can. Stir in any remainingflour. Stir in the 4 ounces white baking bar and the 3 ouncessemisweet chocolate.
Divide dough in half. Shape each halfinto a 9-inch-long roll. Place rolls 4 inches apart on preparedcookie sheet; flatten rolls slightly to 2 inches wide.
Bake in a 375°F (190°C) oven for20 to 25 minutes or until a wooden toothpick inserted near thecenters comes out clean. Cool on cookie sheet on a wire rackfor 1 hour. Using a serrated knife, cut each roll diagonallyinto 1/2-inch-thick slices. Lay slice, one cut side down, onan ungreased cookie sheet.
Bake slices in a 325°F (160°C)oven for 8 minutes. Turn slices over and bake 7 to 9 minutesmore or until slices are dry and crisp. (Do not overbake.) Transferto a wire rack; cool.
If desired, in a heavy small saucepancombine the shortening and the 2 ounces semisweet chocolate orwhite baking bar. Cook and stir over low heat until melted andsmooth. Drizzle over tops of biscotti. Let stand until set. Storein an airtight container up to 1 week.