Double-Chocolate Biscotti

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup chocolate-covered espresso beans
• 1 large egg white, lightly beaten

1. Preheat the oven to 325.
2. In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
3. In a large bowl, using an electric mixer, cream the butter with the sugar.
4. Beat in the eggs, 1 at a time.
5. At low speed, gradually beat in the flour mixture.
6. Fold in the chocolate chips and chocolate-covered espresso beans.
7. Divide the dough in half and form each half into a 2-inch-wide log.
8. Transfer the logs to a large baking sheet and brush with the egg white.
9. Bake for 30 minutes, then let cool on the baking sheet for 10 minutes.
10. Increase the oven temperature to 350.
11. Using 2 large metal spatulas, transfer the logs to a work surface.
12. Cut each log crosswise into 1/2-inch slices.
13. Arrange the slices on 2 large baking sheets, cut sides down, and bake for 15 minutes longer, until slightly dry.
14. Let cool on the baking sheets.

flour, cocoa powder, baking powder, baking soda, salt, unsalted butter, sugar, eggs, chocolate chips, chocolatecovered espresso beans, egg white

Taken from www.foodandwine.com/recipes/double-chocolate-biscotti (may not work)