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CHOCOLATE BISCOTTI




List of Ingredients



• 3/4 CUPS CHOPPED WALNUTS
  
• 1 1/3 CUPS FLOUR
  
• 1 CUP SUGAR
  
• 1/2 CUP UNSWETENED COCOA POWDER
  
• 1 TEASPOON INSTANT EXPRESSO COFFEE POWDER
  
• 3/4 TEASPOON BAKING SODA
  
• 1/2 TEASPOON BAKING POWDER
  
• 1/4 TEASPOON SALT
  
• 4 OUNCE CONTAINER EGG SUBSTITUTE
  
• 1 TEASPOON VANILLA EXTRACT
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. ABOUT 2 HOURS BEFORE SERVING OR EARLY IN THE DAY.
   
3. TOAST WALNUTS IN A 10" SKILLET OVER MEDIUM HEAT, SHAKING SKILLET FREQUENTLY, UNTIL GOLDEN, REMOVE SKILLET FROM HEAT. COOL WALNUTS AND SET ASIDE.
   
4. IN A LARGE BOWL ADD FLOUR, SUGAR, COCOA, EXPRESSO COFFEE POWDER, BAKING SODA, BAKING POWDER AND SALT.
   
5. CHOP WALNUTS. WITH SPOON STIR WALNUTS, EGG SUBSTITUTE AND VANILLA INTO FLOUR MIXTURE JUST UNTIL BLENDED. WITH FLOURED HANDS KNEAD MIXTURE UNTIL IT HOLDS TOGETHER ( MIXTURE MAY LOOK DRY OR CRUMBLY).
   
6. SPRAY A LARGE COOKIE SHEET WITH VEGETABLE COOKING SPRAY.
   
7. ON A LIGHTLY FLOURED SURFACE, DIVIDE DOUGH IN HALF. WITH LIGHTLY FLOURED HANDS, ROLL EACH HALF OF DOUGH INTO A 8 X 2 1/2" LOAF. PLACE LOAVES, ABOUT 3" APART ON COOKIE SHEET. BAKE 35 TO 40 MINUTES UNTIL TOOTHPICK INSERTED IN CENTER OF LOAF COMES OUT CLEAN.
   
8. REMOVE COOKIE SHEET FROM OVEN. TURN OVEN CONTROL TO 300°. COOL LOAVES 10 MINUTES FOR EASIER SLICING.
   
9. WITH SERRATED KNIFE, CUT LOAVES CROSSWISE INTO 1/4" THICK DIAGONAL SLICES. ARRANGE SLICES, CUT SIDE DOWN ON SAME COOKIE SHEET, MAKING SURE THEY DO NOT TOUCH. RETURN TO OVEN AND BAKE 10 TO 15 MINUTES LONGER. ( THESE COOKIES WILL SEEM CAKE LIKE IN CENTER BUT WILL BECOME HARDER AS THEY COOL. STORE IN AN AIRTIGHT CONTAINER.