Chocolate Biscotti

Crunchy, crumbly, and oh-so-chocolaty, these biscotti are perfect for dunking in coffee or hot chocolate.

yield: 2 dozen

1 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs
1 egg white

1. Preheat oven to 350°.
2. Combine flour through salt in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
3. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 1/2-inch thick slices. Carefully stand slices upright on baking sheet. Bake biscotti 15 more minutes or until almost firm. Remove biscotti from baking sheet; cool completely on wire rack.