Double Chocolate Biscotti
The Perfect Dunker!

"Chocolate Biscotti". What's not to love about these yummy italian delights! Double the chocolate, double delicious biscotti .

Preheat oven at 325 F. You will need 1 ungreased baking sheet or baking stone; set aside.
In a medium mixing bowl combine flour, sugar, baking powder, and cocoa powder; set aside.
In a large mixing bowl whisk cooled melted butter, vanilla and eggs on at a time, until well blended.
Gradually add flour mixture to the butter and egg mixture and mix well, batter will be stiff.

Stir in chocolate chips and toasted walnuts into batter. Divide batter in two equal parts; Turn one of the parts onto a floured surface using about 1/3 cup flour, kneed dough 6 to 10 times and shape into a 12'' x 3'' log, place on baking sheet. Repeat with the remaining batter in the same way and place onto baking sheet about 3" apart from the first log.

Bake for 25 - 30 minutes, loaves will crack abit, remove from oven and let rest for 15 minutes.
Carefully remove from baking sheet to a cutting board and slice with a serrated knife across the loaves making 1 inch cookies, return each cookie to the baking sheet placing them cut side down,and continue baking for 20 minutes at the same 325 F.

Let cool completely; prepare white chocolate drizzle by melting together until smooth 1/2 cup white chocolate chips and 1 tsp. shortening in a small sauce pan or in the microwave using a microwave safe dish.
Drizzle chocolate sauce quickly over biscotti using a small spoon. Recipe makes 30 cookies.
Store in a sealed container. Enjoy these chocolate biscoti with coffee or milk.

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