Double Chocolate Chunk Biscotti

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Title: Double Chocolate Chunk Biscotti
Categories: Brunch, Biscotti
Yield: 1 Servings

1/3 c Butter or margarine
2/3 c Sugar
1/4 c Cocoa
2 ts Baking powder
2 Eggs
1 3/4 c Flour
4 oz White baking bar; coarsely c
3 oz Semisweet chocolate; chopped

Recipe by: Sue Klapper In a large mixer bowl beat butter or margarine with
an electric mixer on medium speed for 30 seconds or till softened. Add
sugar, cocoa, and baking powder; beat till combined. Beat in the 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. 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 till about 2 inch wide. Bake in a 375 oven for 20
to 25 minutes or till a toothpick inserted near the center comes out clean.
Cool on the cookie sheet on a wire rack 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. Bake slices in a 325 oven for 8 minutes. Turn
slices over; bake for 7 to 9 minutes more or till 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 1 week or freeze, in
a freezer container, for up to 6 months. Makes about 32 slices. Source:
Better Homes and Gardens, February, 1995.

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