1. Preheat oven to 375°.
2. Lightly grease a large cookie sheet; set aside. In a large mixing bowl, beat butter for 30 sec. Add sugar, cocoa powder and baking powder, beating until combined. Beat in eggs until combined; beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in semisweet chocolate pieces and dried fruit.
3. Divide dough in half. Shape each portion into a 9" long roll. Place on prepared cookie sheet 5" apart; flatten rolls slightly until 2" wide.
4. Bake in preheated oven until a wooden pick inserted in the center comes out clean (about 20 min.). Remove from oven; cool on cookie sheet for 1 hr. or wrap cooled rolls in plastic wrap and let stand overnight at room temperature.
5. Preheat oven to 325°. 
6. Using a serrated knife, cut each roll diagonally into ½" thick slices. Place slices cut-side down on an ungreased cookie sheet; bake in preheated oven for 8 min.
7. Turn slices over; continue baking until dry and crisp (7-9 min.; if baking slices after cooling rolls for only 1 hr., you may need to bake 1-2 min. longer per side). Transfer to a wire rack to cool.
8. Dip cooled biscotti in melted white chocolate or icing (see below).

POWDERED SUGAR ICING: Sift 1 cup of powdered sugar. In a small mixing bowl, mix sugar with 1 tbsp. milk and ½ tsp. vanilla extract. Stir in additional milk 1 tsp. at a time until icing reaches a drizzling consistency.

Recipe courtesy of Midwest Living magazine.