Aldo’s Chocolate Biscotti

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl and set aside.

Beat the 4 large eggs with 1-1/4 cup sugar in a large bowl until the mixture is light, fluffy, and pale, about 3-4 minutes.

Stir in the vanilla extract into the egg mixture until well combined.

Fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Fold in the chopped hazelnuts or walnuts until evenly distributed.

Transfer the dough to the prepared baking sheet and shape it into a long log approximately 2 inches wide and 12 inches long, leaving space around the sides for expansion.

Bake the log in the preheated oven for 25-30 minutes until it is firm to the touch and a toothpick inserted in the center comes out clean.

Remove the log from the oven and allow it to cool for 10 minutes until it is cool enough to handle.

Using a serrated knife, cut the log diagonally into 3/4-inch thick slices with a gentle sawing motion.

Arrange the slices cut-side down on the baking sheet in a single layer.

Return the biscotti to the oven and bake for 15-17 minutes until they are dry and crispy on the outside.

Transfer the biscotti to a wire rack and allow them to cool completely before serving.