Biscotti

I had some biscotti on Friday when I went for coffee with my friend Denise and decided I wanted to learn how to make it. So, I looked on a great website called AllRecipes.com and found this. I have adapted the baking instructions a bit (my adaptation is in ALL CAPS so you still get the original recipe).

It's a good one!

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Chocolate Nut Biscotti

INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (4 ounce) package bittersweet chocolate bar with almond nougat, chopped (I JUST USED A 3.5 OZ DARK CHOCOLATE BAR)
1 cup chopped hazelnuts (I OMITTED THESE BECAUSE I DON'T LIKE NUTS IN DESSERT)

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DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
2. In a small bowl, mix flour, baking powder and salt.
3. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
4. Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet. (INSTEAD, I SHAPED THE DOUGH INTO ONE LOG, ABOUT 8" X 11" AND 1 INCH THICK AND BAKED IT IN ONE SECTION)
5. Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright. (INSTEAD OF STANDING UPRIGHT, I JUST FLIPPED THEM ON THEIR SIDES SO THE CUT PART WAS EITHER ON THE PAN OR FACING UP IN THE AIR)
6. Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

FOR BEST TASTE, DIP IN COFFEE OR COCOA. YOU COULD PROBABLY MELT DARK CHOCOLATE ON THE TOP, TOO, FOR ADDED CHOCOLATE TASTE.

IT MAKES ABOUT 14 TO 18 PIECES, DEPENDING HOW NARROW YOU CUT THEM.