DOUBLE CHOCOLATE BISCOTTTI!

Double Chocolate Biscotti
Recipe yields, 30-32 servings
INGREDIENTS:
260gm All Purpose Flour
60gm Unsweetened Cocoa Powder
1tsp Baking Soda
1tsp Salt
85gm Unsalted Butter
180gm Sugar
2 Large Eggs
2tsp Vanilla Extract
220gm Dark Chocolate (for baking)
Bake (using Innofood KT-V88 Convection Oven):
1. Single Tray: Bake @175c (Top+Bottom Heat only mode) for 30-40 minutes. Cool down biscotti for 10 minutes, slice. Return into oven, bake @150c (Top+Bottom Heat only mode) for 10-15 minutes.
2. Multi-Layer: Bake @175c (Rear Heat + Convection mode) for 30-40 minutes. Cool down biscotti for 10 minutes, slice. Return into oven, bake @150c (Rear Heat + Convection mode) for 10-15 minutes.
NOTE:
1. Do Not overcool the biscotti before slicing, it will crumble when sliced.
2. Leftover biscotti store in airtight container (in room temperature) up to a week.