Chocolate Biscotti II

originally from "Sunset" magazine

• Ready In: 1 hr 10 mins
• Serves: 72

Ingredients

• 3  cups flour
• 3⁄4 cup sugar
• 1⁄2 cup brown sugar, firmly packed
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 3  ounces  unsweetened baking chocolate, melted and cooled
• 3  large eggs
• 1⁄3 cup olive oil
• 2  tablespoons  orange juice
• 2  tablespoons rum
• 1  tablespoon  orange rind, grated
• 1  teaspoon vanilla
• 1  cup  semi-sweet chocolate chips
• 1  cup pecans, chopped, walnuts or almonds
• 12  ounces white chocolate
• 1  tablespoon vegetable shortening

Directions

1. In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended.
2. Quarter dough; shape into 4 logs, each about 2 1/ 2" wide by 14" long.
3. Place 2 logs on each of 2 lightly oiled (10x15") baking pans.
4. Bake logs at 350 degrees just until firm to touch, about 20 min.
5. Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2" wide slices.
6. Place slices cut side down on pans; bake until crisp, about 15 min. more.
7. Cool cookies.
8. Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process.
9. Serve, or wrap airtight to store up to 2 days; freeze for longer storage.