Double Chocolate Biscotti
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
In a large mixing bowl, cream butter and sugar 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.
Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices flat or standing upright on an ungreased cookie sheet, and bake at 325 degrees for 10 minutes. If laying flat turn cookies over after 5 minutes. Cool completely, then store in an airtight container.