Chocolate Chip Biscotti

This recipe makes a pile of biscotti - plenty for a supply to dip in your afternoon tea as well as to give to friends.

Chocolate Chip Biscotti
3 1/2 C. flour
3 tsp. baking powder
4 oz. room temperature butter
1 1/3 C. sugar
5 large eggs
1 tabl. vanilla
1 C. mini chocolate chips
1 egg white, slightly beaten

Mix flour and baking powder. In large mixer bowl, beat butter and 1 cup of the sugar until light. Beat in eggs and vanilla until thick. Gradually add flour, mixing well. Stir in chips. Divide the sticky dough into thirds; wrap in plastic and chill 3 hours, until firm.

Position 2 racks to divide oven into thirds; heat to 350. On lightly floured surface, shape dough portions into 12" logs. Place 2 logs 4" apart on one lightly greased baking sheet, the third on another. Brush egg white on dough; sprinkle with remaining sugar (I didn't use near that amount). Bake 30-35 minutes, switching sheets on rack halfway through baking. The logs will be firm at the center and slightly flattened; tops will crack slightly.

Leaving oven on, move sheets to wire racks. Loosen logs with metal spatula. Let cool 10 minutes. Slide logs onto cutting board. Place foil on warm sheets and wipe foil with a paper towel. Use a serrated knife to cut each log diagonally in 15 slices. Place slices close, cut side down, on sheets. Bake 12-15 minutes, turning once, until dry and lightly toasted. Cool fully on rack. Makes 45 biscotti.