Two-Tone Biscotti

Ingredients: 2/3 cup butter, softened

1 1/3 cups granulated sugar

3 teaspoons baking powder

1/4 teaspoon salt

4 eggs

1 teaspoon vanilla

4 cups all purpose flour

1 1/2 cups semisweet chocolate chips, melted and cooled

1 cup finely chopped hazelnuts (filiberts) (optional)

1 tablespoon finely shredded orange peel

Directions:

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour.

2. Divide dough in half. Place on half in another bowl. Into half the dough, stir the melted chocolate and 1/2 cup nuts. Into the other half of the dough, stir the orange peel and the remaining nuts.

3. Divide each half of the dough into 3 portions. With lightly floured hands, shape each portion into a rope about 14 inces long. Place a rope of each color side by side on an ungreased cookie sheet. Twist ropes around each other several times. Flatten slightly to a 2-inch width. Repeat with the remaining ropes, placing twists about 4 inces apart on the cookie sheet.

4. Bake in a 375 degree oven 25 minutes or until light brown. Cool in cookie sheet for 1 hour or until completely cool.

5. Transfer loaves to a cutting board. Cut each loaf into 1/2 inch slices. (Disperse the ends among family members nearby, and scoop up the crumbs to taste test.) Place slices on the same cookie sheet. Bake in a 325 degree oven for 10 minutes. Turn slices over and bake for 10 to 15 minutes more or until crisp. Transfer to wire rack; cool.

SO good... enjoy with tea or coffee.