Chocolate Biscotti

Yield: 4 dozen cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2/3 cup granulated sugar
• 3 tablespoons butter, softened
• 2 eggs
• 1/2 teaspoon almond extract
• 1/2 cup almond, coarsely chopped

Instructions

1. Heat oven to 350 degrees F. Grease a 15 x 10 inch (jellyroll) baking pan.
2. In small bowl, combine flour, cocoa, baking powder and baking soda; set aside.
3. In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into 2 (12 inch long) logs; flatten slightly. Place in prepared pan.
4. Bake for 25 minutes.
5. Cool in pan on wire rack for 5 minutes.
6. Cut into 1/2 inch thick slices. Return slices to pan, cut sides down.
7. Bake for 20 minutes longer.
8. Cool completely.