I'm-Craving-Chocolate Biscotti

Makes about 24 biscotti.

Ingredients:

¼ cup canola oil

¾ cup white granulated sugar

3 teaspoons vanilla extract (Mexican vanilla if possible)

3 Tablespoons Kahlua liquor

2 large eggs

½ cup unsweetened cocoa powder

1 ½ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup chopped pecans

1 cup milk chocolate chips

Instructions:

Preheat oven to 300 degrees F.

In large bowl, mix oil, sugar, vanilla, Kahlua and eggs. In separate bowl, mix flour, cocoa, powder, and salt. Add dry to wet and mix until combined. Mix in chopped pecans and milk chocolate chips.

Line cookie sheet with parchment paper. Using wet hands (dough will be sticky!), separate dough into two piles on the cookie sheet, about 2 inches apart. Using wet hands, spread each pile into a rectangle (about 4 inches wide, 12 inches long, and 1 inch tall). Bake for 30 to 35 minutes, or until light brown. Remove from oven. Cool for 5 minutes.

Transfer one rectangle from the cookie sheet to a cutting board. To create the individual biscotti, use a large sharp knife and cut the rectangle on the diagonal into ¾ inch slices. Lay biscotti on their sides on the cookie sheet. Repeat with the other rectangle.

Reduce heat to 200 degrees. Bake biscotti for about 20 minutes, or until hard. Remove biscotti from oven and cool on cookie-drying rack. Coat half of the biscotti with melted chocolate and candy decorations if desired.