Aldo.s Chocolate Biscotti.

I got this from a dear friend who won honorable mention in a cookie
contest
She wrote the recipe herself and says it was around 1982 when she
perfected it.

1 3/4 cups all purpose flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 pinch salt
1 1/4 cup sugar
1 1/3 cup chopped, skinned hazelnut or walnuts
4 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 and set rack in the middle level of the oven. Cover 2
large cookie sheets with parchment paper or foil. Mix the flour, cocoa,
baking powder and salt and sift into a mixing bowl. Stir in the sugar and
nuts. Whisk the eggs and vanilla and stir into the flour mixture to form
dough. On a lightly floured surface press dough together. Divide dough in
half and roll into a log the length of the pan (14 to 18 inches) place
each log on the pan and flatten slightly. Bake for about 30 minutes, until
well risen and firm. Cool the logs on the pans. After the logs have
cooled, detach from paper and slice them about 1/2 inch thick with a sharp
serrated knife. Place back on paper lined pans, cut side down, and bake
again for about 20 minutes, or until dry and crisp. Cool on pans and store
in a tin or plastic container with a tight fitting lid.

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