Double Chocolate Biscotti

4 ounces semisweet chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
2 tablespoons creme de cacao
2-3/4 cups flour
1/3 cup Dutch process cocoa
1/4 teaspoon salt
1-1/2 teaspoon baking powder
1 cup semi sweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a microwave safe bowl, cook the 4 ounces of chocolate on high heat for 2 minutes or completely melted. Remove and allow to cool.
3. 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.
4. In a separate bowl, sift together flour, cocoa, salt and baking powder. Add to chocolate mixture mixing only until dry ingredients are incorporated. Dough will be stiff. Add chocolate chips and fold in.
5. Turn dough onto a floured work surface. Form into a large loaf. Cut loaf in two, forming each half into a 2 inch by 10 inch log. Transfer logs to a parchment lined baking sheet and reshape as necessary. Bake for 30 minutes or until center is firm to touch.
6. Remove to cool on wire racks. When logs (now about 12x3) 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 crispiness. Store in a tin for extra crispness, plastic for a softer cookie. The slices can be re-toasted if necessary.

Double Chocolate Biscotti

Approximate Values Per Cookie:  156 calories ,  7 g fat (4 g saturated), 28 mg cholesterol,  3 g protein,  22 g carbohydrates,  1g dietary fiber,  54 mg sodium

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