DOUBLE CHOCOLATE WALNUT BISCOTTI

This recipe is adapted from Gourmet – December 1994.
The number it makes depends on how big you make the logs and how thick you slice the biscotti. Of course you can swap in different nuts, chocolate or dried fruit.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs1 cup walnuts, chopped
1 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer (use paddle attachment) beat together butter and granulated sugar until light and fluffy. Add eggs one at a time and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. (Stir by hand, or use a heavy stand mixer, but be careful – the dough is stiff.)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. (I angle both ends because I slice the logs on an angle.)

Bake logs 35 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 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.