2 cups of flour
½ cup cocoa powder
1 tsp soda
1 tsp salt
1/3 c butter
1 cup sugar
3 eggs
1 cup nuts (I like almonds but you choose)
¾ cup chocolate chips (I leave these out)
Some icing sugar to sprinkle when finished. You could also dip in melted chocolate.
Method:
Preheat oven to 350 F. Grease a large baking sheet.
In a bowl, whisk flour, cocoa, baking soda and salt. In another bowl beat butter and sugar until light. Add eggs and beat until combined well. Stir the flour mixture to form a stiff dough. Stir in nuts and chips if using.
On the prepared baking sheet, with floured hands form two slightly flattened logs of dough approximately 30 cm long and 5 cm wide. Sprinkle with the icing sugar. Bake the logs for 30 minutes or only slightly firm to the touch. Cool on the sheets for 5 minutes.
Now cut the biscotti on the diagonal into 2 cm slices. Arrange the biscotti on the baking sheet with cut side up/down. Bake for about 10 minutes until crisp. Cool the biscotti on a rack and keep in an airtight container for a week or frozen for 1 month.