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Afternoon Sweets at The Legacy:

Chocolate Biscotti

13/4 cups cake flour 
1/4 cup cocoa powder
1 teaspoon baking powder
3 large eggs
3/4 cup sugar
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt, 1 cup bittersweet chocolate chunks

1.Preheat oven to 300. Line 2 cookie sheets with parchment paper.
2.Sift the flour, cocoa powder, and baking powder and set it aside.
3.Whip the eggs, sugar, instant coffee , vanilla and almond extract and salt on high speed until thick and pale yellow, about five minutes.
4. Add the flour mixture and blend on low speed until the dough is just blended. Fold the chocolate chunks in by hand.
5. Divide the dough evenly between the prepared sheets, mounding dough to make logs that are 3 inches wide, 12 inches long and about 1 inch thick.
6. Bake until a skewer inserted in the center of the logs comes out clean, about 30-35 minutes. Remove from oven and cool on the pans for 10 minutes.
7. Reduce the oven temperature to 275. Cut each log cross-wise into 1/2 inch slices with a serrated knife. Return the slices to the cookie sheets, cut side down and bake for 10 minutes.  Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10-12 minutes. Transfer to a wire rack and cool completely before serving or storing in a airtight containers.