Ellen's Chocolate Biscotti

1. 1

   Preheat oven to 325F and set rack in the middle level of the oven.

2. 2

   Cover 2 large cookie sheets or jelly roll pans with parchment or foil.

3. 3

   Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl.

4. 4

   Stir in the sugar and nuts.

5. 5

   Whisk the eggs and vanilla and stir into the flour mixture to form a dough.

6. 6

   On a lightly floured surface, press dough together.

7. 7

   Divide dough in half and roll into a log the length of the pan (14 to 18-inches) Place each logon the pan and flatten slightly.

8. 8

   Bake for about 30 minutes, until well risen and firm.

9. 9

   Cool the logs on the pans.

10. 10

    After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.

11. 11

    Place back on paper-lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp.

12. 12

    Cool on pans and store in a tin or plastic container with a tight fitting lid.

* Per serving · 4 servings · Values may vary.

No additional tips available.