David Lebovitz Chocolate Biscotti

2 cups flour
3/4 cup 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 Degrees 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-inch 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 additonal 20 minutes.

Cool completely; store in an airtight container.

Made this recipe today and it is excellent! Hope you all enjoy!