Molly ONeills Chocolate Biscotti

• 2 1/4 cups all-purpose flour, plus additional for shaping
• 13 cup unsweetened cocoa
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup slivered almonds, toasted and coarsely chopped
• 2 eggs
• 2 egg yolks
• 1 1/2 cups sugar
• 1 1/2 teaspoons grated orange zest

1. Preheat oven to 375 degrees.
2. Sift together the flour, cocoa, cinnamon, baking soda and salt.
3. Stir in the almonds.
4. In a large bowl, whisk together the whole eggs, yolks, sugar and orange zest.
5. Add the dry ingredients and mix until a dough forms.
6. Turn the dough out onto a lightly floured surface and divide in half.
7. Coat your hands with flour and shape each piece into a log about 12 inches long.
8. Place the logs on a baking sheet lined with parchment.
9. Bake until lightly browned, about 25 minutes.
10. Lower the oven temperature to 325 degrees.
11. While the logs are still warm, cut them on the diagonal into 1/2-inch-thick slices.
12. Place cut-side down on 2 parchment-lined baking sheets and bake until firm, about 20 minutes.
13. Place on a rack and let cool completely.

flour, unsweetened cocoa, ground cinnamon, baking soda, salt, slivered almonds, eggs, egg yolks, sugar, orange zest

Taken from cooking.nytimes.com/recipes/7540 (may not work)