This great recipe is from the Ghirardelli Chocolate Company. The small amount of coffee in this recipe provides a subtle mocha flavor that enhances the chocolate. Using bittersweet chocolate provides a rich chocolate taste. After the twice-baked cookies are cooled, either leave plain or dip the cookie ends in bittersweet or semi-sweet chocolate.

Chocolate Nut Biscotti

Ingredients: Small amount of vegetable shortening and flour for preparing baking sheets Dough: ½ cup unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 2 tablespoons instant coffee 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus additional for work surface 1½ teaspoons baking powder ¼ teaspoon salt 1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate, melted 1 cup walnuts or pecans, coarsely chopped Tip: See Melting Chocolate – How to Melt Chocolate Topping: 1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate, melted, or ½ cup semi-sweet chocolate chips, melted (optional) Tip: Use standard measuring cups and spoons or scales for accurate measuring.    Directions: Preheat oven to 325 degrees F. Prepare 2 large baking sheets; lightly grease the sheets with shortening and dust with flour. Dough: In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, instant coffee, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until well mixed. Add melted chocolate and nuts, stir until mixed. Divide the dough into 2 equal pieces. On a lightly floured surface, shape the dough into two logs, each 14 inches long, 1½ inches wide, and 1 inch thick. The log should be slightly rounded in the center. First Bake: Bake for 25 minutes or until lightly browned. Remove from oven; leave cookies on the baking sheets, place on a wire cooling rack to cool slightly. Cut each log diagonally into ¾ inch slices. Tip: My favorite tool to cut biscotti cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knifeto slice the cookies. Second Bake: Lay slices flat on the baking sheet, return to oven and bake for 10 minutes. Turn slices over and continue to bake an additional 10 minutes. Remove cookies from baking sheets with a metal spatula and place on wire cooling racks to cool. Topping: Melt chocolate in a medium heavy saucepan over low heat; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Dip the end of each biscotti halfway into the melted chocolate, then place on wax paper until chocolate is set and firm.  Makes about 2½ dozen cookies TheBakingPan.com