CHOCOLATE ALMOND BISCOTTI
=========================
 
2 c. flour
1 c. sugar
1/3 c. cocoa powder
1 t. baking soda
1/4 t. salt
2 whole eggs
2 egg whites
3/4 t. vanilla
2/3 c. whole almonds; toasted
1/3 c. chocolate chips
 

Preheat oven to 350 degrees Fahrenheit.

In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking 
soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add 
egg mixtur to flour mixture blending on low. Toss almonds with chocolate chips 
then add to flour mixtur and blend just until combined. 

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on 
a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light 
golden brown about 30-35 minutes. 

Allow logs to cool 15 minutes then cut into 1/2" diagonal slices. Place slices 
on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 
minutes. Cool. Store in an airtight container.
  
Makes:  approximately 24 cookies