Farmgirl's chocolate biscotti

Farmgirl Susan's Biscotti For Chocolate LoversMakes About 36 Pieces

2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1 beaten egg white for glaze

Make it a Mochaccino!Adding 1 Tablespoon of instant espresso powder (I use Medaglia D'Oro brand) in with the dry ingredients does amazing things to this biscotti.

1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened (I use an electric hand mixer and beat them for about two minutes.)

3. Add vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.

6. Reduce oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.