Double Chocolate Pecan Biscotti

ingredients

2 cups all-purpose flour
1/2 cup dutch processed cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 stick (6 tablespoons) butter, softened
1 cup granulated sugar
2 large eggs
1 cup pecans, chopped (or walnuts, almonds)
3/4 cup semisweet chocolate chips

1 tablespoon confectioners' sugar for dusting

method

Preheat oven to 350°F. and butter and flour a large baking sheet (or line with parchment paper).

In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 30 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 5-10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Adapted from an Epicurious recipe