2 cups all-purpose flour
3/4 cups cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons unsalted butter, melted
1 1/4 cups almonds, walnuts or hazelnuts (toasted & coarsely chopped)
1/3 teaspoon freshly ground black pepper
Adjust the oven rack to the center & preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, sift together flour, baking soda, salt & pepper.
In a separate bowl, whisk together the eggs, sugar, vanilla, & almond
Make a well in the center of the dry ingredients & mix in the eggs, along
with the melted butter (or finely ground chocolate). Add nuts.
With damp hands, form the dough into two 14-inch logs, spaced evenly on
the baking sheet.
Bake for 25 minutes. Remove from oven & cool 10 minutes. Using a long
serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange
cookies, cut side down on a baking sheet & return to oven an additional 20
minutes. If you like extra-crisp biscotti, flip them over midway during
baking & bake them a few minutes longer.
Cool completely & store in an airtight container. Makes about 50.