From Paulette Vickery's Recipe Collection

Double Chocolate Biscotty

cookies

2 1/2 cup flour
3/4 cup cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cup sugar
1 each stick butter, softened
3 each large eggs
2 oz simisweet chocolate, melted
1 teaspoon espreso coffee powder
3/4 cup simisweet choc minichips

Preheat oven to 350 degrees. Grease and flour a large cookie sheet. Into large bowl measure flour, cocoa, baking powder, and salt. In another large bowl, beat sugar with butter until creamy. Add eggs, melted chocolate, and beat until mixed. Dissolve espreso coffee powder in 1 teaspoon hot water, and beat into chocolate mixture. Add flour mixture and beat just until blended. With hand knead in chocolate chips until combined. On floured surface with floured hands, divide dough in half. Shape each half into a 12-3 inch log. Place logs about 3 inches apart on cookie sheet. Bake logs 30 minutes. Remove from oven and cool on cookie sheet on wire rack about 10 minutes, or until easy to handle. Place 1 log on cutting board. With sarated knife, cut log crosswise into 3/4 inch thick diaginal slices. Repeat with remaining log. Place slices cut side down on same cookie sheet. Bake slices 20-25 minutes to allow biscotty to dry out. Remove biscotty to wire racks to cool completely. Biscotty will harden as they cool. Store in tightly covered container up to 2 weeks.

Yield: 36 servings




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