Double Chocolate Chunk Biscotti
Source: Better Homes and Gardens

Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour

1/3 cup butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1-3/4 cups all-purpose flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped
2 tablespoons shortening (optional)
2 ounces semisweet chocolate or white baking bar, coarsely chopped
(optional)

Grease a large cookie sheet; set aside. In a large mixing bowl beat butter
with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa
powder, and baking powder; beat until combined. Beat in eggs. Beat in as
much flour as you can. Stir in any remaining flour. Stir in the 4 ounces
white baking bar and the 3 ounces semisweet chocolate.
Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls
4 inches apart on prepared cookie sheet; flatten rolls slightly to 2
inches wide.
Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden
toothpick inserted near the centers comes out clean. Cool on cookie sheet
on a wire rack for 1 hour. Using a serrated knife, cut each roll
diagonally into 1/2-inch-thick slices. Lay slice, one cut side down, on an
ungreased cookie sheet.
Bake slices in a 325 degree F oven for 8 minutes. Turn slices over and
bake 7 to 9 minutes more or until slices are dry and crisp. (Do not
overbake.) Transfer to a wire rack; cool.
If desired, in a heavy small saucepan combine the shortening and the 2
ounces semisweet chocolate or white baking bar. Cook and stir over low
heat until melted and smooth. Drizzle over tops of biscotti. Let stand
until set. Store in an airtight container up to 1 week. Makes 32 biscotti.

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