Chocolate Biscotti

• 3/4 cup Hazelnuts
• 3 eggs
• 1 Teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 3/4 cups flour
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa
• 1 Tablespoon powdered coffee
• 1 teaspoon baking soda
• dash of salt

1. Toast hazelnuts in a 350* oven for 8 minutes
2. Beat eggs, vanilla & almond extract with a wire whisk.
3. Combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute
4. Fold in nuts
5. Divide dough in half
6. On a greased and floured baking sheet, pat out dough into two logs about 1/2 inch thick, 1.5 inches wide and 12 inches long. Space at least 2" apart.
7. Bake in a 300 degree oven for 50 minutes or until set.
8. Transfer to a cooling rack, let cool 5 minutes.
9. Place on cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to a 275 degree oven for 20-25 minutes, turning them once, to dry slightly.
10. Let cool on a rack and store in a tightly covered container.

hazelnuts, eggs, vanilla, almond, flour, sugar, unsweetened cocoa, powdered coffee, baking soda, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-biscotti-50013365 (may not work)