An amazing biscotti I created in the late 80's when biscotti were beginning their climb to the top of the baking trend (where they have stayed). I wrote many features on biscotti, one for Coffee Journal a great but now defunct magazine, but also did biscotti for just about every newspaper on the continent. This Yin Yan, black and white chocolate biscotti was on the website and then it went into the manuscript for a cookbook that didn't get published, The Coffee Bistro Baking Book. Most of the recipes for that great book got dispersed into other cookbooks of mine but for some reason, this biscotti sat alone, in the cookbook manuscript (now on a back up CD of mine) until a reader who remembered it begged for the recipe. Here it is! I make biscotti far bigger these days but this decadent one only uses 2 1/2 cups of flour but makes one of the finest biscotti I know. Enjoy - it's back!