Triple Chocolate Biscotti
*makes about 36 cookies*
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 3/4 cups all-purpose flour
3/4 cup white chocolate chips
1/2 cup semisweet chocolate chips
1) Preheat oven to 375F. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the white chocolate chips, and semisweet chocolate chips.
2) Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place loaves on the prepared cookie sheet; flatten each loaf until about 2 inches wide.
3) Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool completely on cookie sheet on a wire rack. Reduce oven temperature to 325F.
4) Transfer loaves to a cutting board. Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake for 8 minutes. Turn slices over. Bake for 7 to 9 minutes more or until dry and crisp. Transfer cookies to a wire rack and let cool.
If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.