Triple Chocolate Biscotti
- 1/2 C. butter, softened
- 2/3 C. sugar
- 1/4 C. unsweetened cocoa powder
- 2 tsp. baking powder
- 2 eggs
- 1 3/4 C. all purpose flour
- 3/4 C. white chocolate pieces
- 1/2 C. semisweet chocolate pieces
Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cocoa powder, and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the white baking pieces and the semisweet chocolate pieces.
Divide dough in half. Shape each half into a 9 inch long roll. Place rolls on prepared cookie sheet. Flatten each roll to about 2 inches wide. Bake for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on cookie sheet for 1 hour. Reduce the oven temperature to 325 degrees. Transfer the rolls to a cutting board. Using a serrated knife, cut each of the rolls diagonally into 1/2 inch thick slices. Place the slices, cut sides down, on an ungreased cookie sheet. Bake in the 325 degree oven for 8 minutes. Turn the slices over and bake for an additional 7-9 minutes or until dry and crisp. Do not over bake. Transfer cookies to a wire rack and cool completely.
Yield: about 32 cookies