From: Nita

Yield: About 2-1/2 dozen cookies.

1/2 c butter, room temperature
1 1/4 c sugar
2 eggs
2 1/4 c All-purpose flour
1/4 c powdered cocoa
1 tsp baking powder
1/4 tsp salt
1 c chopped pecans

Heat oven to 350 degrees F. In large bowl, beat butter and sugar
until well blended. Add eggs; beat until smooth.
Stir together flour, cocoa, baking powder and salt; blend into butter
mixture, beating until smooth. (Dough will be thick.) Using wooden
spoon, work pecans into dough. Divide dough in half. With lightly
floured hands, shape each half into rectangular log about 2 inches
in diameter and 11 inches long; place on large ungreased cookie
sheet, at least 2 inches apart. Bake 30 minutes or until logs are set.
Remove from oven; cool on cookie sheet 15 minutes. Using serrated
knife and sawing motion, cut logs into 1/2-inch diagonal slices.
Arrange slices, cut sides down, close together
on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an
additional 8 to 9 minutes. Remove from oven; cool on cookie sheet
on wire rack. Drizzle glaze over entire cookie. Drizzle white glaze
over chocolate glaze.

Chocolate Glaze:

Yield: About 1 cup.

1 c semi-sweet chocolate chips
1 tbsp shortening

In small microwave-safe bowl, add chocolate and shortening. Melt mixture until smooth when stirred.

White Chocolate Glaze:

Yield: About 1/4 cup.

1/4 c White chocolate chips
1 tsp Shortening

In small microwave-safe bowl, add white chocolate and shortening. Melt mixture until smooth when stirred.

Tags: biscotti, Cookies, pecan crust