What's better than double chocolate? I figured that even if I failed to make nicely shaped biscotti, people would be so excited about the chocolate that they wouldn't notice.
Double Chocolate Biscotti
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 oz) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
In a large mixing bowl, cream together butter and sugar with an electric mixer. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time.
Stir in flour by hand. Fold in white chocolate and chocolate chips.
Cover dough and chill for about ten minutes.
Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9-inch log (about two inches wide). Place logs on a parchment paper-lined cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to wire rack to cool for one hour.
Cut each loaf into 1/2-inch wide slices. Place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes. Turn cookies over and bake for 7-9 minutes. Cool completely, then store in airtight container.
The end pieces ended up in my father's stomach, of course. No better place for food, if you ask me!
Biscotti pre-second baking round.
Finally, finished biscotti!
This wouldn't be a biscotti post without a mug shot.
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