CHOCOLATE BISCOTTI/COCOA POWDER

David Lebovitz' Chocolate Biscotti

Makes 50 cookies

• 2 cups flour
• 3/4 cup Scharffen Berger Cocoa Powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 4 tablespoons butter, melted
• 1-1/4 cups almonds or hazelnuts (toasted and chopped)
• 1/3 teaspoon pepper

Adjust the oven rack to center and preheat oven to 350 F. Line a baking sheet with parchment paper

In a large mixing bowl, sift together flour, cocoa, baking soda, salt, pepper.

In a separate bowl, whisk together the eggs, sugar, and extracts.

Make a well in the center of the dry ingredients and mix in the eggs and melted butter, then the nuts.

With damp hands, form the dough into two 14-in. logs and space evenly on baking sheet.

Bake the dough for 25 minutes, until firm. Remove from oven and cool for 30 minutes. Using a long serrated knife, diagonally slice the dough into 1/2 inch thick cookies. Arrange cookies, cut side down on baking sheet and return to oven for an additional 20 minutes.

Cool completely; store in an airtight container.