Darkest Of Chocolate Biscotti

Step 1: In a large bowl, cream butter and sugar.

Step 2: Add eggs, vanilla extract and orange rind.

Step 3: Stir together chocolate chips and instant coffee, then add cocoa and flour.

Step 4: Using a mixer, add cupfuls of the flour mixture to the wet mixture, using a wooden spoon if too stiff for mixer.

Step 5: Combine all into soft dough.

Step 6: Place dough in greased bowl, cover and chill until firm enough to handle.

Step 7: Preheat oven to 350 degrees.

Step 8: Turn dough onto a greased plate and cut into 6 pieces.

Step 9: With oiled hands or wearing food-safe rubber gloves, place dough on greased cookie sheets and form into logs that are ½-inch thick by 2 inches wide by 12-15 inches long.

Step 10: Bake for 15 minutes, then rearrange cookie sheets and bake about 10 minutes more.

Step 11: When tested with a toothpick, the biscotti should be dry and firm.

Step 12: Let cool slightly on sheets, then loosen logs with a spatula.

Step 13: Carefully transfer to a cutting board to be sliced.

Step 14: Cut into 5/8-inch-thick slices, spraying cookies lightly with water to reduce breakage.

Step 15: Reduce oven temperature to 300 degrees.

Step 16: Place cookie slices on a lightly greased sheet and toast about 15 minutes.

Step 17: Check for crispness, then toast another 10 or 15 minutes.

Step 18: Cookies should be dry and crispy.

Step 19: Remove from oven and place on racks until fully cool.

Step 20: Serve sprinkled with powdered sugar.

Step 21: Makes about 4 dozen biscotti, which keep for several weeks when stored in an airtight container in a cool place.