Our Happy Baker, Erin Bolger, shares one of her favorite afternoon treats.

Hell-Bent and Biscotti Bound



ingredients:
2 ½ cups all purpose Flour
½ cup cocoa
3 tsp baking powder
½ cup sugar
½ cup brown sugar packed
¼ cup butter softened
3 eggs
½ cup semi-sweet chocolate chips
½ cup white chocolate chips

Drizzle
½ cup white chocolate chips
1 tsp vegetable oil

method:
Preheat oven to 350°F (175°C)
In a medium bowl sift together, flour, cocoa, and baking powder.
In large bowl combine sugars and butter, beat until well blended
Add eggs, beat well.
Add flour mixture; stir well. Stir in white and chocolate chips.
Divide dough in half. On a lined cookie sheet flatten dough to make two rectangles.  Place a couple inches apart from one another, about ½ inch thickness.
Bake in oven for about 25 minutes or until set.  Let cool enough to touch. Cut into ½ inch slices.  Lay slices on their side.  Continue baking for 5-7 minutes turn slices and bake for an additional 5-7 minutes.
Let cool on wire racks.  To dress up your biscotti; melt white chocolate and oil in a small saucepan over low heat or in a double boiler. Drizzle over biscotti.

Tip: I like to store my biscotti in a freezer bag in the freezer.