Chocolate Biscotti (Twice-Baked Italian Dunking Cookies)

Instructions:

Preheat oven to 350°F.  Grease two baking sheets.  In large mixing bowl combine flour, cocoa, sugar, salt and baking powder.  In medium mixing bowl lightly beat together eggs, egg yolk, and vanilla.  Add egg mixture to dry ingredients, mixing on low speed until well-combined.  Add nuts and continue mixing until combined.  Shape dough into 3 logs (dough will be sticky—wetting your hands will help), and place on prepared baking sheets.  Logs should be 3/4 inch thick and 3 1/2 to 4 inches wide.  Bake 25 to 30 minutes.  Remove from oven and allow to cool 15 to 20 minutes.  Slice logs on the diagonal 1/2 inch thick, using serrated-edge knife.  Place slices on baking sheets, cut side down, and return to a 325°F oven.  Bake 15 minutes.  Turn cookies over and return to oven for 15 minutes.  Allow cookies to cool before packing in airtight container.  Cookies will be very hard and will keep several weeks at room temperature.  If desired, cookies can be dipped halfway in melted chocolate, chilling briefly to harden chocolate if necessary.  Biscotti are delicious dunked in coffee and eaten.