Double Chocolate Biscotti

Recipe View In a large bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. (Approximately 3-5 minutes).

Recipe View Gradually beat in the cocoa powder and baking powder, mixing until well combined. Continue beating for an additional 2 minutes.

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Recipe View Gently stir in the flour by hand until just combined. Be careful not to overmix.

Recipe View Fold in the chopped white chocolate and semi-sweet chocolate chips until evenly distributed throughout the dough.

Recipe View Cover the dough with plastic wrap and chill in the refrigerator for approximately 10 minutes to allow it to firm up slightly.

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet or line it with parchment paper.

Recipe View Divide the chilled dough in half. On a lightly floured surface, roll each portion into a 9-inch long log. Place the logs on the prepared baking sheet, spacing them about 4 inches apart.

Recipe View Slightly flatten the logs with your hands.

Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Recipe View Remove the baking sheet from the oven and let the logs cool on the sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely for approximately 1 hour.

Recipe View Once the logs are completely cool, preheat your oven to 325 degrees F (165 degrees C).

Recipe View Using a serrated knife, cut each log into 1/2-inch wide diagonal slices. Arrange the slices on an ungreased baking sheet.

Recipe View Bake in the preheated oven for 9 minutes. Flip the biscotti slices over and bake for an additional 7-9 minutes, or until they are crisp and golden brown.

Recipe View Remove the biscotti from the oven and let them cool completely on the baking sheet. Once cooled, store them in an airtight container.