I love flavored coffee and I love anything that can be dipped in coffee: Donuts, cookies, biscuits, wafers, even buttered toast! Yummmm!
This twice-baked technique gives these cookies an extra crunchy texture that is perfect for dipping in coffee.
These also make a wonderful holiday gift!
Ingredients:
6 tablespoons butter, salted or unsalted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups All-Purpose Flour
Directions:
1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, add the butter and sugar and beat on low until smooth; then add  salt, vanilla, extract, and baking powder until this mixture is smooth and creamy.
3. Beat in the eggs one at a time. Working on low speed of your mixer, add the flour, mixing until smooth; the dough will be somewhat sticky.
4. Divide half of the dough and shape it into two even logs; about 9 1/2″ x 2″ and about 3/4″ tall.  
5. Place in oven and bake for 25 minutes. Remove it from the oven.
 Using two spatulas, transfer logs onto a cutting board or work surface. I then use a serrated knife, and slice the logs into bars about 1/2 inch thick. Lay them back on the baking sheet on there side. Place back in the oven for 15 minutes. Turn over each cookie and bake for another 15 minutes. Remove cookies from oven. The cookies will be dry and firm. Let them cool on a rack. 
Take some good quality dark and white chocolate, and melt in microwave until smooth and creamy, working in 30 second intervals being careful not to scorch and stirring  well in between.
Transfer chocolates into two separate pastry bags, cut of small tip, and drizzle chocolate onto biscotti. Let chocolate harden about 10 minutes.
Store in an airtight container; they should stay good for weeks.
This recipe makes about 3 dozen 

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