Instructions:

Double Chocolate Nut Biscotti

3 squares semi-sweet chocolate, quartered
125 ml (1/2 cup) butter, softened
375 ml (1 1/2 cups) granulated sugar
2 eggs
675 ml (2 3/4 cups) all purpose flour
12 ml (2 1/2 teaspoon) baking powder
5 ml (1 teaspoon) salt
15 ml (1 tablespoon) grated orange rind
50 ml (1/4 cup) orange juice
3 squares semi-sweet chocolate, coarsely chopped
175 ml (3/4 cup) whole toasted almonds
175 ml (3/4 cup) toasted walnut pieces

Melt 3 squares quartered chocolate.

In a large bowl, beat butter, sugar and eggs. Then add melted chocolate. Add remaining ingredients except chopped chocolate and nuts, beating until blended. Stir in chopped chocolate and nuts. Spoon half of dough onto long side of greased and floured cookie sheet, shaping into long log, about 5 cm (2 inches) wide. About 5 cm (2 inches) apart, repeat with remaining dough. Bake at 180 degrees C (350 degrees F) for 30 minutes. Cool for 10 minutes. Remove from pan and cut logs into 2 cm (3/4-inch) thick slices. Return cookies to cookie sheet, cut side down. Bake 20 minutes longer turning cookies over once during baking. Cool completely. Store in airtight container. Cookies will keep for 3 months in the freezer.

Makes about 4 dozen.