Frank's Recipes! Double Chocolate Chunk Biscotti

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Double Chocolate Chunk Biscotti

1/3 cup butter or margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour, all-purpose
8 ounces semisweet chocolate, chopped

Lightly grease a large cookie sheet. Set aside. In a large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder. Beat until combined. Beat in the eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, and semisweet chocolate.

Shape into two 9-inch-long logs. Place on prepared cookie sheet. Flatten logs slightly until about 3 inches wide.

Bake logs in a 375 degree oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet for 1 hour. Using a serrated knife, cut each log diagonally into 1/2 inch slices. Lay slices, cut sides down on ungreased cookie sheets.

Bake slices in 325 degree oven for 8 minutes. Turn slice over. Bake for 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room temperature for up to a week.

Bakes about 32 biscotti.

To make ahead:
Place cooled biscotti in a freezer container and freeze for up to 3 months. Thaw at room temperature before serving.

NOTE:
If you'd like you can cut down on the amount of chocolate and add some chopped pecans, walnuts or hazel nuts.