My niece won these because she played an F major scale correctly. 😉 Jenna did all the measuring and I cracked the eggs. My loaf decided to break apart when we transferred them so that we can cut them into slices.
These are amazing chocolaty treats . They are difficult to turn over in the oven for the second baking so I did not turn them. These are so rich that I only need one. I pulled this recipe from my Ultimate Cookie Book from Better Homes and Gardens.
Triple Chocolate Biscotti
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 3/4 cups all purpose flour
3/4 cup white bakign pieces
1/2 cup semisweet chocolate pieces
1. Preheat oven to 375 . Grease a large cookie sheet; set aside. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the white baking pieces , and semisweet chocolate pieces.
2. Divide dough in half. Shape each half of dough into 9 inch long loaf. Place loaves on the prepared cookie sheet; flatten each loaf until about 2 inches wide.
3. Bake for 20-25 minutes or until a toothpick inserted near centers comes out clean. Cool completely on cookie sheet on a wire rack. Reduce oven temperature to 325 .
4. Transfer loaves to a cutting board. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake for 8 minutes . Turn slices over. Bake for 7-9 minutes more or until dry and crisp. Transfer to a wire rack and let cool.