Chocolate-Walnut Mandlebrot (Jewish Biscotti)

• 2 cups unbleached flour
• 1 cup natural unbleached cane sugar
• 1 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup chopped walnuts
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 4 tablespoons natural unbleached cane sugar (optional)
• 1 teaspoon cinnamon (optional)

1. Preheat oven to 325F.
2. Coat a large cookie sheet with nonstick cooking spray.
3. In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
4. In a separate bowl, blend eggs with vanilla and almond extracts.
5. Make a well in the center of the dry ingredients and add wet mixture.
6. Mix until completely blended (you may have to use lightly floured hands).
7. Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long.
8. Place on cookie sheet.
9. Bake 35 minutes, until golden brown on the bottom.
10. Remove from oven.
11. Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
12. Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
13. Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
14. Sprinkle topping (cinnamon and sugar), if using, on both sides.

flour, natural unbleached cane sugar, baking powder, chocolate chips, walnuts, eggs, vanilla, almond, natural unbleached cane sugar, cinnamon

Taken from www.food.com/recipe/chocolate-walnut-mandlebrot-jewish-biscotti-128114 (may not work)