Double Chocolate Biscotti

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips
• 1-1/2 teaspoons miniature semisweet chocolate chips
• 3 teaspoons fat-free milk
• 1/2 cup confectioners' sugar
• 1/8 teaspoon vanilla extract

1. In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.
2. On a
3. coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350u0b0 for 20-25 minutes or until lightly browned. Cool for 5 minutes.
4. Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on
5. coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.
6. For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

eggs, vanilla, almond extract, sugar, flour, pecans, baking cocoa, salt, chocolate chips, chocolate chips, milk, sugar, vanilla

Taken from www.tasteofhome.com/recipes/double-chocolate-biscotti/ (may not work)