-
1
Grease a large cookie sheet; set aside.
-
2
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
-
3
Add sugar, cocoa powder, and baking powder; beat until combined.
-
4
Beat in eggs.
-
5
Beat in as much flour as you can.
-
6
Stir in any remaining flour.
-
7
Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
-
8
Divide dough in half.
-
9
Shape each half into a 9-inch-long roll.
-
10
Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
-
11
Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.
-
12
Cool on cookie sheet on a wire rack for 1 hour.
-
13
Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
-
14
Lay slice, one cut side down, on an ungreased cookie sheet.
-
15
Bake slices in a 325 degree F oven for 8 minutes.
-
16
Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
-
17
(Do not overbake.)
-
18
Transfer to a wire rack; cool.
-
19
If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar.
-
20
Cook and stir over low heat until melted and smooth.
-
21
Drizzle over tops of biscotti.
-
22
Let stand until set.
-
23
Store in an airtight container up to 1 week.
