Double Chocolate Biscotti

These crisp chocolate biscotti cookies are wonderful with coffee. They store very well and make great gifts.

Ingredients

⅔ cup white sugar

½ cup butter, softened

¼ cup unsweetened cocoa powder

2 teaspoons baking powder

2 large eggs

1 ¾ cups all-purpose flour

4 (1 ounce) squares white chocolate, chopped

¾ cup semisweet chocolate chips

Directions

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.

Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.

Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.