Desserts:

Triple Chocolate Biscotti

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Ingredients

3-1/4 cups flour
1-3/4 cups finely chopped nuts
2/3 cup mini chocolate chips
1/2 cup unsweetend cocoa
2 tablespoons instant espresso powder
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
2 cups sugar
3 eggs
3 ounces white chocolate baking bar
1 tablespoon shortening

Instructions

In a large bowl, stir together flour, nuts, chocolate chips, cocoa, espresso powder, baking powder, baking soda and 1 teaspoon salt. In a very large mixing bowl, beat butter 30 seconds to soften. Gradually add sugar. Add eggs, one at a time, beating after each. Stir in dry ingredients. Divide dough in half. Shape each portion into 12x2-inch logs. Place 4 inches apart on ungreased cookie sheet. Bake in a 375 degree oven for 25 to 30 minutes or until lightly browned and edges are firm. Cool on cookie sheet for one hour. Cut each log diagonally into 1/2 inch slices. Lay slice, cut side down, on ungreased cookie sheet. Bake in a 325 degree oven for 5 minutes; turn pieces over, bake 5 to 10 minutes more or until dry and crisp. Remove and cool on cooling rack. In a small heavy saucepan, melt white chocolate baking bar and shortening over low heat. Stir occasionally. Drizzle over slices. Makes about 40.

Jodie Williams
Eldridge