Double Chocolat Chip & Nutty Biscotti

Preheat oven to 350 degrees.

Here’s what you’ll need: baking sheet, oven temperature at 350 degrees. You’ll be baking these for 50 minutes.

Melt butter and chocolate in a double boiler and stir until smooth. Sift the cocoa, flour, baking powder, and salt together. With a mixer, beat the sugar and eggs on medium speed until lightened, then add the vanilla.

Set mixer to a low speed, adding the chocolate mixture, then the flour mixture, followed by the nuts. Mix until the dough is soft. Turn dough out onto a lightly floured surface. Form two 8″ long x 4″ wide logs onto the baking sheet.

Bake until dough sets, about 30 minutes. Cut dough on the diagonal into 1/2-inch slices; place cut side down on the baking sheet and bake for an additional 20 minutes at a reduced oven temperature of 275 degrees.

Cool on wire racks. These will last for up to two week in an airtight container.

Enjoy!