Chocolate Biscotti

Biscotti seems to be a popular cookie these days. The packages of them in the store are expensive so here is a way to enjoy this elegant cookie and save money, too. Chocolate Biscotti 2/3 cups butter, softened 1 1/3 cups granulated sugar 4 eggs 2 teaspoon vanilla 1 tablespoon brandy 3 ½ cups all-purpose flour 2/3 cups unsweetened baking cocoa 4 teaspoon baking powder 1 cup coarsely chopped chocolate chips ½ cup finely chopped walnuts or pecans Preheat oven to 375 degrees. Cream the butter and sugar until fluffy and light. Add eggs, one at a time, then stir in vanilla and brandy. Combine the flour, cocoa, and baking powder and stir into creamed mixture until well-combined. Dough should be stiff, so mix the last of the flour by hand. Fold in the chocolate and nuts. Divide the dough into four equal parts. Shape into long loaves, approximately ten inches long, two inches wide and about 3/4 to one inch thick. Forming them directly onto the greased baking sheets is easier. You will need more than one baking sheet. The dough will spread so leave space if you put more than one on a baking sheet. Bake for approximately 20 minutes or until firm to the touch. Cool on baking sheet. Using a sharp knife, slice the loaves diagonally into one inch slices. Return the slices to the baking sheet and bake for 10-15 minutes more. Cool completely before storing in an airtight container. Makes about 45 cookies.