CHOCOLATE BISCOTTI
Steps:
- Toast hazelnuts in a 350* oven for 8 minutes Beat eggs, vanilla & almond extract with a wire whisk. Combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute Fold in nuts Divide dough in half On a greased and floured baking sheet, pat out dough into two logs about 1/2 inch thick, 1.5 inches wide and 12 inches long. Space at least 2" apart. Bake in a 300 degree oven for 50 minutes or until set. Transfer to a cooling rack, let cool 5 minutes. Place on cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to a 275 degree oven for 20-25 minutes, turning them once, to dry slightly. Let cool on a rack and store in a tightly covered container.
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