Ghirardelli Dark Chocolate, Pecan & Toffee Biscotti

Well, the name just about says it all! I'm posting this recipe on here not because they're my favorite-I'm not a fan of rich, chocolatey things. I'm including it because they're awesome.......if you love all things rich and chocolatey! :) I have a lot of simple, yummy biscotti recipes, but I wanted something extra special for some gifts recently. This one fit the bill! It calls for 1 (4 oz.) 60% Cacao Bittersweet baking bar, but I thought it would be even better with some chocolate toffee bits. This is a fun one to give away!

2 large eggs

2 tablespoons instant coffee

1 teaspoon vanilla extract

2 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

1 cup chopped pecans

1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Baking Bar, melted

* I used 1 bar, chopped, not melted, and added about 4 oz. Heath chocolate-toffee bits

Drizzle:

1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Baking Bar

Preheat the oven to 325 degrees. Lightly butter and flour a large baking sheet. In a small bowl, combine eggs, instant coffee, and vanilla; blend well and set aside. Mix the flour, baking powder, and salt in a medium bowl and set aside. Beat butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy. Beat in the egg mixture. Gradually add the flour mixture, beating well after each addition. Stir in the nuts and chocolate (and toffee if using). Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2 " wide, and 1" thick. Place logs 5" apart on the prepared baking sheet. Bake for 25 minutes or until lightly browned. Cool right on the cookie sheet for about 15 minutes. Carefully remove to a cutting board. Cut each log diagonally into 3/4" thick slices. Bake for an additional 12 minutes or until slightly dry. For the chocolate drizzle: melt chocolate bar in a double boiler over simmering, not boiling water until melted. Stir frequently. Use a fork, pastry bag, or plastic baggie with a small corner snipped off to drizzle over each slice. Place on wax paper on a baking sheet and refrigerate until firm.