Dark Chocolate Hazelnut Biscotti

This recipe makes the perfect cookie for dipping into a cup of coffee or tea!

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Heat oven to 350°F.
Combine sugar and butter in large bowl and beat at medium speed, scraping bowl often, until well mixed.
Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
Reduce speed to low and add flour, baking powder and salt. Beat until well mixed.
Stir in hazelnuts. (Dough should be soft and sticky.)
Divide dough in half. Shape each half into 14-inch long log with floured hands.
Place logs 5 inches apart onto ungreased cookie sheet and flatten each to 2-inch wide.
Bake for 25 minutes or until set. Then cool on cookie sheet 15 minutes.
Reduce oven temperature to 300°F.
Cut logs diagonally into 1/2-inch slices with serrated knife.
Place back onto cookie sheet, cut-side down.
Bake for 10 minutes, then turn slices. Continue baking for 12 to 15 minutes or until dry and crisp.
Cool completely.
Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes).
Dip cookies halfway into chocolate (shake off excess chocolate).
Place onto cooling rack over waxed paper until set. Then they are ready to enjoy!