Double Chocolate Chunk Biscotti - cooking recipe

Ingredients

1/3 cup butter or 1/3 cup margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped

Preparation

Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
Add sugar, cocoa powder and baking powder & beat until combined.
Beat in eggs.
Beat in as much of the flour as you can.
Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
Shape each half into a 9\" long log.
Place log about 4\" apart on prepared cookie sheet. Flatten logs slightly until about 2\" thick.
Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
Cool on the cookie sheet set on a wire rack for 1 hour.
Using a serrated knife, cut each log diagonally into 1/2\" thick slices.
Lay slices, cut side down, on ungreased cookie sheets.
Bake slices in a 325 degree oven for 8 min.
Turn slices over.
Bake 7-9 min. 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 1 week or freeze for up to 3 months.