"This is a great recipe for those people who do not like rock hard biscotti. While the cookies remain satisfyingly crunchy, there will no trips to the dentist after this one. This is a great staple to build upon if you like to add nuts...but we like them just the way they are. No need to mess with perfection! Serve with a cup of tea, and you are in heaven! Store in an airtight container, and they will last you through the holidays."
Mix flour, salt, sugar and baking powder. Make a well in the center. Put in eggs, oil and vanilla into the well. Mix together until incorporated (more flour may be added if you use larger eggs. Dough should be rather stiff and hold together) If you have the time, let the dough stand, loosely covered in the bowl for 2 hours at room temperature. The dough will not rise. If you do not have the time to let the dough rest, the cookies may be slightly chewier, but fine nonetheless.
Preheat oven to 350. Spray cookie sheet with nonstick spray, or use a Silpat mat. Shape dough into a log the long way on the cookie sheet. The dough should be higher in the middle of the log, and thinner towards the top and bottom (the traditional biscotti shape). Bake about 35 minutes at 350. Remove from oven and cool for 15 minutes. Slice cookies with a bread knife. Place cookies on their side on the baking sheet. Raise the oven temperature to 360, and bake for 5 minutes. Turn all the cookies to their other side, and bake for an additional five minutes or until golden brown and crispy.
While the cookies are baking, prepare the chocolate dip. Melt chocolate over a double boiler. Once fully melted, thin the chocolate by gradually adding 2-3 tablespoons of milk or cream until mixture is thin enough to dip but not runny. You may also add a teaspoon or two of butter to make the chocolate shiny. Dip cooled biscotti in chocolate, and set aside on cooling rack.