These crisp chocolate biscotti cookies are wonderful with coffee. They store very well and make great gifts.
Ingredients
- white sugar: 0.66667 cup
- butter: 0.5 cup (softened)
- unsweetened cocoa powder: 0.25 cup
- baking powder: 2 tsp
- eggs: 2 piece
- ¾ cups all-purpose flour: 1 piece
- squares white chocolate: 4 piece (1 ounce, chopped)
- semisweet chocolate chips: 0.75 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
