Recipe - Ellens Chocolate Biscotti

1 Three fourths cup Allpurpose flour
2/3 cup Alkalized cocoa powder
2 teaspoon Baking powder
1 pn Salt
1 One fourth cup Sugar
1 1/3 cup Chopped, skinned hazelnut or
walnuts
4 lg Eggs
1 teaspoon Vanilla extract

Preheat oven to 325 degrees and set rack in the middle level of the oven.
Cover 2 large cookie sheets or jelly roll pans with parchment or foil.

Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl.
Stir in the sugar and nuts.

Whisk the eggs and vanilla and stir into the flour mixture to form a dough.

On a lightly floured surface, press dough together. Divide dough in half
and roll into a log the length of the pan (14 to 18 inches) Place each log
on the pan and flatten slightly. Bake for about 30 minutes, until well
risen and firm. Cool the logs on th e pans.

After the logs have cooled, detach from paper and slice them about 1/2inch
thick with a sharp serrated knife. Place back on paper lined pans, cut side
down, and bake again for about 20 minutes, or until dry and crisp. Cool on
pans and store in a tin or plastic container with a tight fitting lid.

Yield: about 5 dozen

Recipe by: Cooking Live Show #CL8898 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997