Recipe: Pop's Trattoria Double Chocolate Biscotti

DOUBLE CHOCOLATE BISCOTTI

Water
4 ounces semisweet chocolate, chopped
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
2 tablespoons creme de cacao
2 3/4cups flour
1/3cup Dutch process unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped semisweet chocolate or chocolate chips

Preheat oven to 350 degrees F.

In a small sauce pan, bring 2 inches of water to simmer. Place a metal bowl over water and add the 4 ounces of chocolate. Stir until chocolate is completely melted. Remove from heat and let cool slightly.

In a large bowl of an electric mixer, place butter and sugar. Cream on high speed until well mixed. Add eggs one at a time, mixing after each addition. Add melted chocolate and creme de cacao, mixing until smooth.

In a separate bowl, sift together flour, cocoa powder, salt and baking powder. Add to chocolate mixture, mixing only until dry ingredients are incorporated. Dough will be stiff. Fold in chocolate pieces.

Turn dough onto a floured work surface. Form into a large loaf. Cut loaf in two, forming each half into a 3- by 12-inch log. Transfer logs to a parchment-lined baking sheet and reshape as necessary.

Bake for 30 minutes or until center is firm. Remove to cool on wire racks.

When logs are cool, cut slices, about 3/4-inch thick, slightly on the bias. Place slices on parchment-lined baking sheet (you can use the same one).

Bake for 10 minutes. Flip the slices over and bake for an additional 10 minutes. Remove to cool on a wire rack. Test for desired crispness. The slices can be re-toasted if necessary.

Makes about 30 slices
From: Pop's Trattoria in Durham
Source: The Raleigh News and Observer, December 13, 1995