Triple Chocolate Biscotti

An Italian favorite, these twice-baked cookies are hard and perfect for dunking in your favorite hot beverage. They also keep and ship VERY well.

5 cups all-purpose flour
1-1/2 cups cocoa powder
2 tablespoons baking powder
1 cup butter
2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (try milk chocolate, white chocolate, semi-sweet chocolate - or be adventurous and try peanut butter, mint, or raspberry!)
12 ounces semi-sweet chocolate

Pre-heat oven to 400 F. Beat together sugar and butter until creamy. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350 F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

Servings: 72

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