DOUBLE CHOCOLATE AND NUT BISCOTTI 3 squares Semi-Sweet Chocolate 1/2 cup softened butter 1 1/2 cups sugar 2 eggs 2 3/4 cups all purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 1 tbsp. grated orange rind 1/4 cup orange juice 3 squares semi-sweet chocolate, coarsely chopped 3/4 cup whole whole almonds (next time I'd cut them in half) 3/4 cup walnut pieces In microwave bowl, partially melt 3 squares chocolate. Stir till chocolate is completely melted and smooth. Cool. In large mixer bowl, beat butter, sugar and eggs. Beat in 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 (I used parchment paper), shaping into long log, about 2" wide. About 2" apart, repeat with remaining dough. Bake at 350 degrees for 30 minutes. (This was too long in my oven, so watch the bottom!). Cool 10 minutes. Remove from pan and cut logs into 3/4" thick slices. Return cookies to cookie sheets, cut side down. Bake 10 minutes, turn them over and bake another 10 minutes. Cool completely. Store in airtight container. Makes about 4 dozen. To toast nuts: bake on cookie sheet at 350 degrees for 3-5 minutes. Dip cookies in additional melted semi-sweet chocolate, if desired (yeah right! so who's not gonna do that?? I dipped 1/2 of each and they look great!) Cookies will keep for 3 months in the freezer. from: Canadian Living Magazine - December issue Contributed by Catherine