• 1 cup sugar
• 1-3/4 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1 cup toasted almonds or hazelnuts
• 3 eggs
• 1-1/2 tsp vanilla extract
• 1/2 tsp almond extract

Mix, sugar, flour, cocoa, soda and salt until blended. Add the toasted nuts and the chocolate chips. In a separate bowl, beat the eggs lightly, add the vanilla and almond extracts, then stir into the dry mixture just until blended.

Form dough into two logs, each 12" long. Put on parchment or wax paper on a cookie sheet, evenly spaced apart. Bake at 300° for about 30 minutes or until almost firm to the touch. They will spread while they bake. Remove from oven, but keep the oven at 300°. Let cool for 15 minutes, move to a cutting board, and with a sharp knife cut 3/4-inch diagonal slices. Lay the slices cut-side down on the baking sheet and put back in the oven. Bake 25 minutes, turn, bake another 25 minutes. Turn off the oven, open the door slightly, and leave the biscotti in the oven until completely cool.

Makes 2-3 dozen.