Dark Chocolate Hazelnut Biscotti

I love Biscotti; they are great as gifts, great with my tea and satisfy sweets cravings without being wayyy over the top with calories and fat. This one is a good one; I personally use almonds as I've never cared for Hazelnuts.

• Ready In: 1 hr 12 mins
• Yields: 54 cookies

Ingredients

• 1  cup sugar
• 2⁄3 cup butter, softened
• 1 (12 ounce) package  semi-sweet chocolate chips, melted
• 3  eggs
• 1  teaspoon vanilla
• 2 3⁄4 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup  finely chopped hazelnuts or 3⁄4 cup  almonds
• 1 (12 ounce) package  semi-sweet chocolate chips
• 2  tablespoons shortening

Directions

1. Heat oven to 350°F
2. Combine sugar and butter in large bowl; beat at medium speed, scraping bowl often, until well mixed; add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
3. Reduce speed to low; add flour, baking powder and salt; beat until well mixed; stir in nuts by hand.
4. Divide dough in half. Shape each half into 14-inch long roll.
5. Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
6. Cool on cookie sheet 15 minutes.
7. Reduce oven temperature to 300°F; cut rolls diagonally into 1/2-inch slices with serrated knife.
8. Place onto cookie sheet, cut-side down; bake for 10 minutes; turn slices; continue baking for 12 to 15 minutes or until dry and crisp; cool completely.
9. Melt 2 cups chocolate chips and shortening in 1-quart saucepan (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
10. Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.