Chocolate Chocolate Chip Biscotti

Chocolate Chocolate Chip Biscotti

Biscotti is actually latin for twice baked (bis - coctum) and is Roman in origin. They were made to be functional and durable for travelers. Today, Biscotti are a favorite treat all over Italy but mainly in the Tuscan region where one dips it in their cappuccino or Vin Santo (wine). I adore biscotti and like them anytime of the day. They are incredibly simple to make and have very few ingredients. Since I'm a certified chocoholic, my favorite is chocolate with chocolate chips. You can add just about anything you want from almonds, pecans, dried fruits etc. If you don't want a chocolate dough, increase the flour by the amount of cocoa powder. These last for weeks as they are considered better the drier they become!

origin - Hershey's Kitchen
difficulty - easy
health meter - medium

• 1/2 cup butter, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon almond extract *I used vanilla
  
• 2 1/4 cups all-purpose flour
• 1/4 cup HERSHEY®'S Dutch Processed Cocoa*I like ghiradelli unsweetened cocoa
  
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sliced almonds *I omitted
  
• 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips

DIRECTIONS:

1. Heat oven to 350 F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
2. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.
3. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.
4. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.
   
5. Chocolate Glaze: Place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: Place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.