Ghirardelli Chocolate Nut Biscotti Recipe

Directions:

1. Preheat oven to 325°F.
2. Lightly grease and flour large baking sheet (I sprayed with Pam).
3. In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
4. In a medium bowl, mix flour, baking powder and salt; set aside.
5. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
6. Beat in egg mixture.
7. Gradually add the flour mixture, beating well after addition.
8. Stir in chocolate and nuts.
9. Divide the dough into 2 equal portions.
10. On a lightly floured surface, shape the dough into 2 logs, each 14 long, 1-1/2 wide, and 1 thick.
11. Place the logs on baking sheet.
12. Bake for 25 minutes or until lightly browned.
13. Set the baking sheet on a wire rack to cool 10 minutes.
14. Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
15. Place slices 1/2 inch apart upright (not on sides).
16. Bake 12 to 15 minutes or until slightly dry.
17. Remove to rack to cool.
18. I leave mine on cookie, let cool.
19. Then drizzle with melted chocolate (I melt chocolate in microwave).
20. The chocolate is just my addition - so good with a cup of coffee.
21. Store biscotti in air tight container.