Triple Chocolate Biscotti

When the cold weather rolls around, it's always nice to curl up with a big mug of cocoa, and an awesome cookie only makes things better. Crunchy and light, biscotti are most outstanding when dunked into a hot beverage. These tasty treats are loaded with chocolate and white chocolatey goodness and are sure to be a crowd pleaser.

Software

• 3 tablespoons butter, softened
• 1/2 cup sugar
• 1/2 teaspoons baking soda
• Large pinch salt
• 1 egg
• Splash of vanilla extract (optional)
• Splash of chocolate extract (optional)
• 1/2 teaspoon instant espresso powder (optional)
• 1/2 teaspoon Amaretto (optional)
• 1/4 cup unsweetened cocoa (I used two kinds)
• 1 cup flour
• 1/4 cup white chocolate chunks
• 1/4 cup chocolate chunks

Hardware

• Mixing bowl
• Measuring cups and spoons
• Sheet pan lined with parchment paper
• Serrated knife

1. Preheat oven to 350 degrees Fahrenheit
2. Cream together butter and sugar
3. Add egg, salt, and baking soda (and espresso powder/extracts/Amaretto if using) and mix well
4. Mix in flour and cocoa until starting to combine
5. Add in white chocolate and chocolate chunks and mix well

1. Form the dough into a log about 3 inches by 13 inches on a parchment-lined baking sheet
2. Bake for 20 minutes, then allow to cool for 30 minutes
3. Using a serrated knife, cut into diagonal slices about a half-inch thick
4. Place the slices on a baking sheet and bake 10 minutes
5. Allow to cool fully
6. If you'd like, dip the cooled biscotti halfway into melted white chocolate or chocolate
7. Curl up with a mug of cocoa and a good book and enjoy!