Chocolate Biscotti

1 1/2 to 1 3/4 cups all-purpose flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
3 tablespoons butter, softened
2 eggs
1/2 teaspoon almond extract
1/2 cup almonds, coarsely chopped

Preheat oven to 350F. Grease a 15x10 cookie sheet (or one that will be long
enough to fit the biscotti loaf). In small bowl, combine flour, cocoa,
baking powder and baking soda; set aside.
In large mixer bowl, beat sugar, butter, eggs and almond extract until
creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in
half. Shape into two 12-inch long logs; flatten slightly. Place in prepared
pan.
Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick
slices; return slices to pan, cut-sides down. Bake 20 minutes longer. Cool
completely.
Makes about 4 dozen cookies.
Per cookie: 46 calories; 2 g fat; 11 mg cholesterol; 29 mg sodium

*My Notes* Originally, the recipe called for 1-1/2 cups flour. This resulted
in a *very* sticky dough. I added just enough more flour to make the dough
non-sticky; probably only 3-4 tablespoons.
The logs spread slightly in baking; don't place them too close together.
I didn't have any almonds when I made these and didn't have an appropriate
substitute, so I omitted them. It occurred to me later that I could have used
mint extract instead the almond extract, since I didn't put any almonds in
the dough.
The taste of these biscotti is slightly bitter, due to the cocoa. If you
don't care for that taste, you might want to increase the sugar a bit.
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Cherry Biscotti

These twice-baked Italian cookies are prefect for dunking in coffee or milk

2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
granulated sugar

In a medium mixing bowl, combine flour, walnuts, baking powder and salt; set
aside.

In a large mixing bowl, combine sugar and eggs. Beat with an electric mixer
at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and
pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1
to 2 minutes, or until well mixed. Gradually add flour mixture; mix on low
speed 1 to 2 minutes, or until well mixed. By, hand stir in cherries.

Turn dough onto lightly floured surface (dough will be soft and sticky).
Lightly sprinkle with additional flour; knead flour into dough. With floured
hands, shape into 2(8x2-inch) logs. Place 3 to 4 inches apart on a greased
baking sheet; flatten tops slightly. Combine egg white and water; brush on
logs. Sprinkle with sugar.

Bake in preheated 350 degrees oven 25 to 30 minutes, or until lightly
browned and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. With a serrated knife, cut logs
diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking
sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until
golden brown. Remove to wire rack; let cool completely.

Reduce oven temperature to 300 degrees. With a serrated knife, cut logs
diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking
sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until
golden brown. Remove to wire rack; let cool completely.

NOTE: Store dried cherries in a cool, dry area. For longer shelf life,
refrigerate or freeze in resealable plastic bags or airtight containers.