I love CHOCOLATE!

It's November 2nd, there are only 3 pumpkin scones left in the house. It means it's time to bake more goodies so Hub has something to eat for breakfast or snack with his big mug of tea. There are so many biscotti recipes out there, that I made a hybrid of the one from David Leibovitz, former pastry chef from Chez Panisse and another one I found on the net. 


Chocolate Biscotti

1/2 stick unsalted butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp pure vanilla extract
1 tsp Godiva chocolate liqueur
2 cups AP flour
3/4 cup unsweetened cocoa * use the best you can find, I happen to LOVE Pernigotti cocoa!*
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup chocolate chips * white, semi, bittersweet,...whatever you love*
1 cup nuts * almonds, walnuts, pecans,...whatever you love*

In a large bowl, sift flour, cocoa, soda, powder and salt, set aside.
Cream butter with sugars, mixed in eggs and add extracts. Add 1/2 flour mixture to wet ingredients, till mixed in. Add remainder with chips and nuts, mix till well blended. Gather into a ball, split into 2. Roll into
2- 9"x2.5" logs. Place on parchment lined sheet pan. Leave 4" between each log. Bake at 350°F oven for 20-25 minutes. Remove from oven. Cool at least 1 hour.

Take cooled cookie log and gently saw ( use a bread knife for this, please) on the diagonal, 1/2" slices of biscotti. Place these on another parchment lined sheet pan, and bake at 325°F for 8-9 minutes. DO NOT OVERBAKE. Let these completely cool before putting in a storage container.
OR...dip them into dark chocolate for even more decadence! ENJOY!