Dark Chocolate Hazelnut Biscotti

Perfect for Dipping into Coffee!

1 C. sugar
2/3 C. butter
1- 12 oz. package of real semi-sweet chocolate chips, melted
3 eggs
1 t. vanilla
1 3/4 C. flour
1 1/2 t. baking powder
1/4 t. salt
3/4 C. finely chopped hazelnuts (or almonds)

Chocolate Coating
1(12 oz) pkg. real semi-sweet chocolate chips
2 T. shortening

Heat oven to 350 degrees. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 C. melted choc chips, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in hazelnuts by hand.

Divide dough in half. Shape each half into 14 inch long roll. Place rolls 5 inches apart onto ungreased cookie sheet. Flatten each roll to 2-inch width. Bake for 25 min or until set. Cool on cookie sheet 15 min.

Reduce oven temp. to 300 degrees. Cut rolls diagonally into 1/2 inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake for 10 in. Turn slices; continue baking for 12 - 15 min. or until dry and crisp. Cool

Melt 2 C. choc chips and shortening in 1 qt. saucepan over low heat, stirring occasionally, until smooth about 4 min. Dip cookies halfway into chocolate. Place onto cooling rack over waxed paper until set.
Yield; 4 1/2 dozen biscotti