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Double Chocolate Chunk Biscotti

This recipe came out of "Better Homes and Gardens" magazine back in the early 90's. I made these and put them in my Christmas baskets whatever year this issue came out.
I haven't made this recipe since then. Not because it didn't turn out, but because (like all my other recipes) it got buried under an ever deepening pile of other recipes I wanted to try.
Here's the recipe:

Double Chocolate Chunk Biscotti

1/3 c. butter, softened
2/3 c. sugar
1/4 c. unsweetened cocoa powder
2 tsp. baking powder
2 eggs
1 3/4 c. all purpose flour
4 oz. white baking bar, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped

Preheat oven to 375 degrees.

In a large mixer bowl, beat butter on medium speed for about 30 seconds or til softened. Add sugar, cocoa powder and baking powder- beat til combined. Beat in the eggs. Beat in as much flour as you can. By hand, stir in any remaining flour, chopped white chocolate and semisweet chocolate. The batter will be VERY stiff.

Shape dough into a 9 inch log, and flatten to be about 2 inches wide. Put the log on a parchment paper lined baking sheet and bake for 20 to 25 minutes or til a toothpick comes out clean. Cool on the baking sheet for at least an hour. Decrease oven temp to 325 degrees.

After it cools, cut diagonally with a serrated knife into 1/2 inch thick slices. Put cut side down on the parchment lined cookie sheet.

Bake slices for 8 minutes, then flip them over and bake again for 7-9 minutes. Cool slices on a wire cooling rack. Store in an airtight container for a week, or freeze for up to 6 months.

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