Triple Chocolate Biscotti

I'd like to thank my sous chef, Ava, for doing most of the work this evening. Please excuse our Sunday nap clothes. We cook comfy chic.

*The recipe, without picture interruption, will be available at the bottom of this post.

First soften 1/2 a cup of your favorite butter, we prefer salted organic.

Choose your weapon wisely.

Cream the softened butter for about 30 seconds.

Add 2/3 cup granulated sugar,

1/4 cup unsweetened cocoa powder,

and 2 teaspoons baking powder.

Beat until combined, scraping sides when necessary

Crack two eggs into a separate bowl, we bought these beauties from the Norman Farmer's Market.

Mix eggs into dough.

Add one cup of your favorite whole wheat flour, we love King Arthur (way more affordable in Texas, so OK folk should stock up when they can).

Blend in 3/4 cup of unbleached, all-purpose flour. If I was making these for just me I would use all whole wheat flour, but not everyone likes to chew their biscotti quite as much as I do.

Blend in 1/2 teaspoon Extract of Almond

Add one teaspoon of cinnamon.

Add 1/2 cup each of Ghirardelli white chocolate, dark chocolate, and milk chocolate chips.
(Target runs great sales on Ghirardelli chips, just watch the baking aisle...and leave some for me or I will hunt you down.)

Line a baking pan with parchment paper and grease slightly.
Shape dough into two long rolls and flatten.

Bake in a 375 degree oven for 20 - 25 minutes. Remove parchment paper from pan, gently, and allow to cool completely. Reduce oven temperature to 325 degrees.

Slice into 3/4 inch wide pieces and place, cut side up, on baking sheet. Return to oven for 8 minutes. Flip biscotti and cook for another 8 minutes.

Store in an airtight container.

Enjoy with your favorite coffee or milk!

Triple Chocolate Biscotti
preheat oven to 375 degrees

1/2 cup softened butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 cup whole wheat flour
3/4 cup unbleached, all-purpose flour
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips

Cream butter for 30 seconds. Add sugar, cocoa powder and baking powder. Blend together, scraping sides when necessary. Add the two eggs and mix. Add flours and chocolate chips.

Line baking pan with parchment paper and grease slightly. Form dough into two rolls and flatten. Bake for 20 - 25 minutes. Remove paper from pan and cool completely, reduce oven temperature to 325 degrees.

Slice into 3/4 inch wide pieces and place, cut side up, on baking sheet. Return to oven for 8 minutes. Flip biscotti and cook for another 8 minutes.