Double Chocolate Chip Biscotti

Perfect for the holidays and so easy to make!

In the Kitchen Aid with a paddle, combine:

• 2 ¼ cup AP flour
  
• ½ cup Cocoa powder
  
• 2 teaspoon baking powder
  
• ½ teaspoon salt
  
• 1 cup sugar
  

Add, mixing until crumbly

• 1 cup butter, soft
  

Add, mixing until dough comes together:

• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 1 cup White Chocolate Chips
  

Divide dough into 4 pieces, and roll each piece into a tube, about 2” in diameter, and about 10” inches long. The diameter measurement is more important than the width. Lay each tube of dough on a papered sheet pan and flatten slightly. Bake until firm and browned. Cookie will spring back when touched. Allow to cool until warm and slice into 3/8” slices. Be very careful, wrapping your hand around the top of the cookie to keep it from giving way, and use a serrated knife. Lay the biscotti on a papered sheet pan, cut side down and bake for about 10 minutes in a 300’ oven with a high fan or until firm. Allow to cool before decorating with tempered white chocolate. Then store in an air-tight container.

In the Kitchen Aid with a paddle, combine:

• 2 ¼ cup AP flour
  
• ½ cup Cocoa powder
  
• 2 teaspoon baking powder
  
• ½ teaspoon salt
  
• 1 cup sugar
  

Add, mixing until crumbly

• 1 cup butter, soft
  

Add, mixing until dough comes together:

• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 1 cup White Chocolate Chips

Divide dough into 4 pieces, and roll each piece into a tube, about 2” in diameter, and about 10” inches long. The diameter measurement is more important than the width. Lay each tube of dough on a papered sheet pan and flatten slightly. Bake until firm and browned. Cookie will spring back when touched. Allow to cool until warm and slice into 3/8” slices. Be very careful, wrapping your hand around the top of the cookie to keep it from giving way, and use a serrated knife. Lay the biscotti on a papered sheet pan, cut side down and bake for about 10 minutes in a 300’ oven with a high fan or until firm. Allow to cool before decorating with tempered white chocolate. Then store in an air-tight container.