double chocolate biscotti

(Recipe taken from the Better Homes & Gardens New Cookbook--made them last week; delicious!)

1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsps. baking powder
2 eggs
1 3/4 cup all-purpose flour
3/4 cup white baking pieces
1/2 cup large semisweet chocolate pieces or regular chocolate pieces

1. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, craping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in white baking pieces and chocolate pieces.

2. Shape dough into two 9-inch-long rolls. Place rolls on prepared cookie sheet; flatten slightly until about 2 inches wide.

3. Bake in a 375-degree oven for 20-25 minutes or until a woodon toothpick inserted near center comes out clean. Cool on cookie sheet for 1 hour. (If desired, wrap cooled rolls in plastic wrap and let stand overnight at room temperature.)

4. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake in a 325-degree oven for 8 minutes.

Turn slices over and bake for 7-9 minutes more or until dry and crisp (do not overbake!). Transfer to a wire rack and let cool.