Chocolate Biscotti

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl sift flour, cocoa powder, salt and baking powder and set aside.

Using an electric mixer combine butter and sugar until fluffy. Add in the 3 eggs one at a time followed by vanilla extract. Stir in flour mixture just until blended. Mix in chocolate chips and nuts.

Divide dough in half and place each half onto baking sheet(s). Shape each half into 16″x2″ logs, using the palm of your hand to flatten the top, making sure the top and thickness is level from end to end. Whisk egg until lightly beaten. Lightly brush the beaten egg on top of logs and sprinkle with sugar.

Place in the center rack of the oven for 30 minutes. Remove from oven and let cool for about 10-15 minutes. When cool to touch, cut 1/2 inch thick slices at an angle, and lay slices flat on the baking sheet(s). Place baking sheet(s) back in oven for an additional 10-15 minutes, turning over the slices halfway through.

Remove from oven and cool on wire racks.

(Optional) Combine 1 cup semi-sweet chocolate chips and vegetable shortening over a double boiler until melted. Dip cooled biscotti into chocolate. Set on wax paper and chill in refrigerator until chocolate hardens.