Double Chocolate Biscotti - super yummy

This is a great biscotti recipe and my students love it.  It tastes a lot like a brownie and retains a bit of chewy-ness in the middle.   Biscotti fits in well with International Food units.  If you are short on time, you can get away with not cooling it in between the first and second cooking.  Just cut it up, spread it out on the tray and get it back in the oven.

Double-Chocolate Biscotti

Ingredients

1 ½ c plain flour 1 c sugar ½ c unsweetened cocoa ½ c chocolate chips ½t baking powder ½ t baking soda ½ t salt

1 t vanilla extract 2 large eggs 1 large egg white

1. Preheat oven to 180ºC.

2. Measure flour, sugar, cocoa, chocolate chips, baking powder, baking soda and salt in a medium bowl, stirring with a whisk.

3. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk.

4. Add flour mixture to egg mixture; stir until well blended.

5. Divide dough in half.

6. Turn dough out onto an oven tray line with baking paper.

7. With floured hands, shape the dough halves into logs.

8. Bake at 180ºC for 22 minutes.

9. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

10. Cut each roll diagonally into 18 (1.5 cm) slices. Carefully stand slices upright on baking sheet.

11. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in centre but will harden as they cool).

12. Remove biscotti from baking sheet and cool completely on wire rack.