Recipe(tried): Chocolate Biscotti

1/4 lb. butter, softened 2 cups flour
3/4 cups sugar 1/2 cup cocoa
2 tablespoons coffee liqueur 1 1/2 teaspoons baking powder
2 eggs

Preheat oven 375 degrees. With an electric mixer, beat butter, sugar and coffee
liqueur until light in color and fluffy in texture. Add the eggs and blend
well. On low speed, gradually add flour, cocoa, and baking powder.
Divide the dough in half. Shape into two loaves about 10 inches long. Place on
a parchment lined cookie sheet, spacing them 3 inches apart.
Bake fro 20 to 25 minutes, until tops of loaves are firm. Remove cookie sheet
from the oven. Using two metal spatulas, carefully remove loaves from hot
cookie sheet onto wire racks. Cool. Place cooled loaves on a cutting
board.Using a sharp knife, slice the loaves diagonally into 1/2 inch wide
slices.
Place slices on the cookie sheet in a single layer. Return to the oven for 12
to 15 minutes or until lightly browned. Remove cookie sheet from the oven.
Cool toasted biscotti on wire cooling rack. Store cooled cookies in an
airtight container.

Recipie taken from Sweet Maria' Italian Cookie Tray Cookbook. Fabulous Book
I've used over and over. ENJOY Gail