Chocolate Raisin Biscotti

1. 1

   In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs and 1/2 teaspoon vanilla; mix well. Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture. Stir in raisins (dough will be sticky).

2. 2

   Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 2-in. rectangle; place each on a

3. 3

   coated with cooking spray. Bake at 350u00b0 for 18-22 minutes or until set and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.

4. 4

   Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased

5. 5

   . Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool.

6. 6

   In a small bowl, combine the confectioners' sugar, remaining vanilla and enough milk to achieve a drizzling consistency. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Drizzle over biscotti. Let stand until set. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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