1/3 cup butter
2/3 cup sugar
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
1/2 cup shredded almonds
1 tbsp. cocoa powder
1 tbsp. instant coffee or instant espresso
2 egg whites
2 eggs
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 1/2 cups all-purpose flour

CHOCOLATE DIP:

1/3 cup dark chocolate
1/3 cup white chocolate
1/3 cup milk chocolate

Beat butter with electric mixer, for about 30 seconds on low. Add all ingredients dry ingredients except the flour and blend for about 2 minutes on medium speed. Now add the eggs and egg whites (or 3 eggs if you don't want to use the egg whites). Keep blending and add vanilla. Now slowly add the flour. You will probably only be able to get 2 cups blended using the mixer. Get a wooden spoon. I find that works best and blend the rest of the flour in.

Shape the dough into two logs and flatten a bit on a ungreased cookie sheet and bake at 375°F for about 20 minutes. Take them out of the oven and let them cool for an hour.

After an hour reset your oven for 325°F and cut the logs like you would slice bread in about 1-inch sections. Put them back in the oven for 8 minutes on each side.

While you are doing this put the 3 types of chocolate in a small saucepan and put on the back burner. Usually the heat of the oven will melt the chocolate, don't stir it, just let it melt. If your oven doesn't melt the chocolate automatically then put it on a burner at low but don't mix the chocolate until it's time to dip the biscotti.

Once the biscotti is out of the oven let it sit for 10 minutes then you can dip it in the chocolate. Use a knife and slightly swirl the chocolate then dip the biscotti rounded side down.

You should get a multi chocolate effect on you chocolate biscotti.

ENJOY!!!

Submitted by: Keli