Step 2

Preheat oven to 350°.

Step 4

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7 ingredients (flour though nutmeg); gradually add to sugar mixture, beating until well-blended.  Mix in chocolate chips.

Step 6

Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch-long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.

Step 8

Bake at 350° for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack.

Step 10

Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack.

Step 12

Note: Make biscotti up to three weeks ahead and freeze.