Biscotti

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Ingredients

1/3 cup butter, softened
2/3 cup sugar
1/2 tablespoon baking powder
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
2 cups flour
3/4 cup chocolate, semisweet pieces, melted and cooled
1/2 cup nuts, hazelnuts, finely chopped
1/2 tablespoon orange peel, finely shredded

Directions

Preheat oven to 375F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half; place each half in a bowl. Into half of the dough, stir the melted chocolate and 1/2 cup of the nuts. Into the other half of the dough, stir the orange peel and the remaining 1/2 cup nuts.

Divide each half of the dough into 3 portions. With lightly floured hands, shape each dough portion into a rope about 14 inches long. Place a rope of each color side by side on an ungreased cookie sheet. Twist ropes around each other several times. Flatten slightly to a 2 inch width. Repeat with the other ropes to make 3 twists total, placing twists about 4 inches apart on the cookie sheet.

Bake about 25 minutes or until lightly browned. Cool on cookie sheet about 1 hour or until completely cool.

Preheat oven to 325F. Transfer baked twists to a cutting board. Cut into 1/2-inch-thick slices. Place slices on the same cookie sheet. Bake in the 325F oven for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.