Recipe#8046

Title: Biscotti 25

From: idlewild@webspan.net (Idlewild) 
 Newsgroups: rec.food.recipes 
 Subject: Double Chocolate Biscotti 
 Date: 10 Nov 1997 07:20:02 -0600 
 Message-ID: <199711071003223807335@[192.168.0.2]> 

3 large eggs    
 3/4 teaspoon vanilla extract 
 1 1/3 cups all-purpose flour       
 1/2 cup cocoa powder    
 1 1/2 teaspoons baking soda     
 1/8 teaspoon salt    
 1 cup granulated sugar        
 2/3 cup mini chocolate chips    
 1 cup sliced almonds  
 Preheat the oven to 325 degrees.  Mix eggs and vanilla till blended.  Set
 aside.  Combine the flour, cocoa powder, baking soda, salt, sugar,
 chocolate chips, and almonds in the bowl of an electric mixer.  Mix while
 dry to combine ingredients.  Slowly add the egg mixture on low speed and
 mix just until the dough comes together.  Do the last bit of kneading by
 hand and incorporate all of the flour mix. Roll the dough into 2 logs,
 each about 12 inches long.  Place them on a baking sheet at least three
 inches apart from each other and 2 inches from the sides of the baking
 pan.  Flatten the tops slightly.  Bake until the sides are firm and the
 tops are cracked and no longer wet-looking, about 20 minutes.  Cool to
 room temperature. 
 Decrease the oven temperature to 300 degrees.  Cut the logs into slices
 3/4 inch thick.  Place them, a cut side up, on a baking sheet.  Bake the
 biscotti until dry and firm, about 25 minutes.  Cool, then store in an
 airtight container.