Triple Chocolate Biscotti

Italian cookie good with coffee or vanilla ice cream.

• Ready In: 1 hr 58 mins
• Yields: 30 cookies

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄3 cup  unsweetened cocoa powder
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 6  tablespoons unsalted butter (room temp)
• 3  eggs
• 1 1⁄2 teaspoons vanilla extract
• 8  ounces  semi-sweet chocolate chips
• 1⁄2 cup white chocolate chips

Directions

1. Line large baking sheet with double thickness of foil.
2. Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
3. Beat in eggs one at a time and then vanilla.
4. Beat in flour mixture.
5. Stir in chocolate and white chocolate chips by hand.
6. Heap dough into two long strips.
7. Refrigerate for 30 minutes.
8. Bake at 350° for about 25 minutes (until tops are cracked).
9. Let cool for 10 minutes.
10. Reduce heat to 300°.
11. Using foil as an aide, lift logs onto work surface.
12. Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.
13. Bake biscotti until just dry to touch (about 8 minutes).
14. Turn biscotti and bake again for another 8 minutes.