Prep time: 30 minutes plus standing
Baking time: 1 hour 20 minutes
2 cups all-purpose flour
¾ cup unsweetened cocoa
2 teaspoons instant
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
2 large egg whites
1. Heat oven to 325 F. Position rack in center of oven. Grease large cookie sheet. Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl. Set aside.
2. Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl. Stir in flour mixture until smooth, then stir in nuts.
3. Form dough into a 15x4 ½ -inch log on prepared sheet. Bake 50 minutes, until toothpick inserted in center comes out clean. Cool 15 minutes. Keep oven on.
4. With serrated knife, cut log on angle into eighteen ½ -inch-thick slices. Lay slices flat on cookie sheet. Bake 12 to 15 minutes until cookies feel firm in center; turn over and bake 12 to 15 minutes more. Cool cookies on wire racks. (Can be made ahead. Freeze up to 1 month.) Makes 18 cookies.
I love biscotti. Especially chocolate. Too bad they take so long. Even though the Mill’s are quicker, this one is good.