Beat 30 seconds:
1/3 cup butter, softened
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 tablespoons strong-brewed coffee
1 tablespoon finely ground coffee beans
1 tsp vanilla
2 1/4 cups all-purpose flour
1/2 cup finely chopped semi-sweet chocolate
Wrap dough in plastic wrap and chill 1 hour.
Shape dough into two 9-inch long loaves on greased cookie sheets. Bake at 350 25 minutes or until tests done. Cool on cookie sheet 1 hour.
Cut each loaf diagonally into 1/2-inch slices using serrated knife. Place cut-side up on dry cookie sheets and bake at 325 for 10 minutes. Flip biscotti and bake an additional 8 to 10 minutes or until dry and crisp. Cool completely.
6 ounces semi-sweet chocolate
1 tablespoon shortening
Dip bottoms of cookies in chocolate and let cool until set on parchment paper.
2 ounces white chocolate
2 tsp shortening.
Drizzle tops of cookies with white chocolate mixture. Let cool until set on parchment paper.
Transfer to airtight container and store in fridge.