Double Chocolate Chunk Biscotti
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Double Chocolate Chunk Biscotti
2. Divide dough in half. Shape each half into a 9-inch-long
roll.
Place rolls 4 inches apart on prepared cookie sheet;
flatten rolls slightly to 2 inches wide.
3. Bake in a 375 degree F oven for 20 to 25 minutes or
until a wooden toothpick inserted near the centers comes out clean. Cool on
cookie sheet on a wire rack for 1 hour.
Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
Lay slice, one cut side down, on an ungreased cookie sheet.
4. Bake slices in a 325 degree F oven for 8 minutes.
Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
(Do not overbake.)
Transfer to a wire rack; cool.
5. If desired, in a heavy small saucepan combine the
shortening and the 2 ounces semisweet chocolate or white baking bar. Cook and
stir over low heat until melted and smooth.
Drizzle over tops of biscotti.
Let stand until set.
Store in an airtight container up to 1 week
Makes 32 biscotti.
