Double Chocolate Biscotti
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tbsp. baking powder
1/2 tsp. salt
1 1/3 cups sugar
1/2 cup margarine or butter (1 stick), softened
3 large eggs
2 ounces semisweet chocolate, melted
1 teaspoon instant espresso-coffee powder
3/4 cup semisweet-chocolate mini chips
Preheat oven to 350°. Grease and flour large cookie sheet.
Into large bowl, measure flour, cocoa, baking powder, and salt.
In another large bowl, with mixer at medium speed, beat sugar with margarine or butter until creamy.
At low speed, add eggs, one at a time, then melted chocolate, and beat until mixed.
Dissolve espresso-coffee powder in 1 teaspoon hot water; beat into chocolate mixture.
Add flour mixture and beat just until blended.
With hand, knead in chocolate chips until combined.
On floured surface, with floured hands, divide dough in half. Shape each half into a 12" X 3" log.
With pastry brush, brush off excess flour. Place logs, about 3 inches apart, on cookie sheet.
Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 10 minutes or until easy to handle.
Place 1 log on cutting board. With serrated knife, cut log crosswise into 3/4" thick diagonal slices.
Repeat with remaining log. Place slices, cut side down, on same cookie sheet.
Bake slices 20-25 minutes to allow biscotti to dry out. Remove biscotti to wire racks to cool completely.
(Biscotti will harden as they cool.) Store biscotti in tightly covered container up to two weeks.
Makes about 3 dozen biscotti.