Chocolate-Almond Biscotti #2
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3 large eggs
grated peel of 2 oranges
1 t. vanilla
1/2 t. almond extract
1 3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 c. sugar
1 t. baking soda
1/4 t. salt
3/4 c. whole natural almonds, toasted
 
Preheat oven to 300 degrees Fahrenheit. Coat a large baking sheet with vegetable 
cooking spray or cover with baking parchment. 

In bowl whisk eggs, orange peel, vanilla an almond extract. In large mixer bowl 
combine flour, cocoa, sugar, baking soda and salt. Add egg mixture; mix just 
until blended. Mix in almonds. 

Divide dough in half. Form each half into a log about 12 inches long, 1 1/2 
inches wide and 1/2 inch thick.  Bake in center of oven about 50 minutes until 
set and crisp around the edges. Remove to rack to cool 5 minutes. Reduce oven 
heat to 275 degrees. 

Place logs on cutting board an with a serrated knife slice on the diagonal 1/2 
inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to 
oven until dry and lightly toasted, 20-25 minutes, turning once. Place on racks 
to cool completely. Store in airtight container.
  
Makes:  approximately 42 cookies
  

NOTE:  to toast almonds, spread in an ungreased baking pan. Place in 350 degree 
oven and bake 5 to 10 minutes or until almonds are light brown; stir once or 
twice to assure even browning.  Note that almonds will continue to brown slightly 
after removing from oven.