Mocha biscotti

A gift from the kitchen says "I love you." A gift from the kitchen with chocolate in it says "I love you lots and lots."

These tender (not dry) "biscuits" use two kinds of chocolate, plus chocolate-covered coffee beans, so you triple the yum factor. Check out a gourmet food market for the chocolate-y beans.

You can double this recipe; simply make it twice. It doesn't take that long.

Submit a Letter to the Editor for the Laurel Leader, Columbia Flier and Howard County Times

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (preferably Dutch-process)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup sugar

2 large eggs

1/2 cup semi-sweet chocolate chips

1/2 cup chocolate-covered espresso beans

1/2 cup chopped hazelnuts (or use pecans)

1 large egg white, beaten until just frothy

Heat oven to 325 degrees.

In a bowl, sift together flour, cocoa, baking powder, baking soda and salt. In a large bowl, with an electric mixer, cream the butter and sugar well. Beat in eggs, 1 at a time. With mixer on low speed, gradually beat in flour mixture. Fold in chocolate chips, chocolate-covered espresso beans and hazelnuts.

Divide dough in half and form each into a 2-inch wide log. Transfer logs to a large baking sheet and brush with egg white. Bake in center of oven (at 325 degrees) for 30 minutes. Transfer baking sheet to a cooling rack and let cool (in pan) for 10 minutes.

Increase oven temperature to 350 degrees. Spread some wax paper on a work surface. Use 2 large spatulas to transfer logs to work surface. Cut each log crosswise into half-inch slices and arrange slices, cut side down, on 2 large baking sheets. Place in oven and bake for 15 minutes, until slightly dry. Cool in baking sheets before serving or packaging (in airtight containers; heavy-duty zip-top bags will do the trick) for gifting. Makes about 36 biscotti.