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updated: 11/7/2012 12:00 PM

Double Chocolate Biscotti

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  • Crisp, chocolate-y and perfect for dunking, Double Chocolate Biscotti are sure to please.

      Crisp, chocolate-y and perfect for dunking, Double Chocolate Biscotti are sure to please.
    Alicia Ross/Kitchen scoop

 

4 ounces semisweet chocolate, chopped

cup butter

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1 cup sugar

3 large eggs

2 tablespoons creme de cacao

2 cups flour

1/3 cup Dutch process cocoa

teaspoon salt

1 teaspoons baking powder

1 cup semisweet chocolate chips

Heat oven to 350 degrees.

In a microwave-safe bowl, cook 4 ounces chocolate on high heat for 2 minutes, or until melted. Remove and allow to cool.

Place butter and sugar in large bowl of an electric mixer. Cream on high speed until well mixed. Add eggs one at a time, mixing after each addition. Add melted chocolate and creme de cacao, mixing until smooth.

In a separate bowl, sift together flour, cocoa, salt and baking powder. Add to chocolate, mixing until dry ingredients are incorporated. Dough will be stiff. Add chocolate chips and fold in.

Turn dough onto floured work surface. Form into a large loaf. Cut loaf in two lengthwise, forming each half into a 2-inch-by-10-inch log. Transfer logs to parchment-lined baking sheet and reshape as necessary. Bake for 30 minutes, or until center is firm to touch.

Remove to cool on wire racks. When logs (now about 3 inches wide by 12 inches long) are cool, cut slices about -inch thick, slightly on the bias. Place slices on parchment-lined baking sheet (you can use the same one). Bake for 10 minutes. Flip the slices over and bake for an additional 10 minutes.

Remove to cool on wire rack. Test for desired crispness. Store in a tin for extra crispness; store in plastic for a softer cookie. The slices can be re-toasted if necessary.

Makes about 30 cookies.

Nutrition values per serving: 156 calories, 7 g fat (4 g saturated), 22 g carbohydrates, 1 g fiber, 3 g protein, 28 mg cholesterol, 54 mg sodium.

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