DOUBLE-CHOCOLATE BISCOTTI

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup semisweet chocolate chips
1/2 cup chocolate-covered espresso beans
1 large egg white, lightly beaten

Preheat oven to 325 degrees F.

In a medium bowl, sift together the flour, cocoa, baking powder, baking soda and salt; set aside.

In a large bowl, using an electric mixer, cream the butter with the sugar. Beat in the eggs, 1 at a time. At low speed, gradually beat in the flour mixture. Fold in the chocolate chips and chocolate-covered espresso beans. Divide the dough in half and form each half into a 2-inch-wide log. Transfer the logs to a large baking sheet and brush with the egg white.

Bake for 30 minutes, then let cool on the baking sheet for 10 minutes.

Increase the oven temperature to 350 degrees. Using 2 large metal spatulas, transfer the log to a work surface. Cut crosswise into 1/2-inch slices. Arrange the slices on 2 large baking sheets, cut side down, and bake for 15 minutes longer, until slightly dry. Let cool on the baking sheets.

The biscotti can be stored in an airtight container for up to 1 week.

Makes about 32 biscottis
Adapted from source: Food and Wine 2006: An Entire Year of Recipes