These are actually a double chocolate biscotti, using white and regular chocolate chips (the white chips become the polka-dots). They are beautiful to look at, and even better to eat – but I have no pics for you today. My camera batteries are dead and the store is not very accessable right now. 😦 However, if you’ve ever seen or eaten biscotti, then you only have to imagine decadently good Chocolate Biscotti smattered with white and semi-sweet chocolate chips. YUMMY!
Shady’s Polka-Dot Biscotti
1/2 cup softened butter
2/3 cup sugar
1/4 cup HERSHEY’s cocoa powder (yes, I’m picky)
2 tsp baking powder
1 3/4 cup flour
3/4 cup (heaping) WHITE chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
1 greased large cookie sheet.
In large mixer bowl beat butter on high-speed for 30 seconds. Add sugar, cocoa powder and baking powder; beat until combined. Beat in eggs, and as much of the flour as you can with the mixer – then stir in any remaining flour. Stir in white and regular chocolate chips by hand now.
Divide your dough in half, and shape each half into a 9 inch log. Place logs on cookie sheet and flatten slightly to about 2 inches wide. Bake for 20 minutes at 375 degrees.
Remove from oven and set cookie sheet on a wire rack to cool for 1 hour.
Preheat oven to 325 degrees this time, and using a serrated knife, cut each log into 1/2 inch “cookies” – cutting logs on the diagonal. Now place slices – cut side down – on an UNGREASED cookie sheet. Bake for 8 minutes. Turn slices over, then bake for another 8 minutes. DO NOT overbake, please.
Transfer “cookies” to a wire rack to cool.
This recipe will make about 32 Biscotti cookies. 😉