Dark Cocoa and Walnut Biscotti

Something about the bone-chilling winters here makes me want to bake. Possibly, the aroma of cookies and breads supply the much-needed warmth that the soul craves to keep up with the joys of the season. Not to mention the fact that the body is programmed to accumulate and store fats till Springtime :)

Anyway, this biscotti recipe is a simple variation on the standard ones for the lemon or almond biscottis available on the web. I love dark chocolate. I had walnuts handy, no almonds. And, this dark cocoa and walnut biscotti surprised me by turning out alright despite all the substitutions.

Ingredients
3 cups all-purpose flour
½ cup Hershey's Special Dark™ Cocoa (less, if preferred)
½ tsp salt
2 tsp baking powder
1 cup brown sugar or granulated sugar
2/3 cup Smart Balance™ Omega spreadable butter
¾ cup Egg Beaters™
½ cup chopped walnuts
Optional:Powdered Sugar for glaze

Preparation

1. Combine the dry ingredients - viz., flour, cocoa, baking powder, salt - and keep it handy (Sugar is considered a wet ingredient in most baking recipes)
2. In a large bowl, combine the sugar and butter and beat with electric mixer in medium-speed for 2 minutes or till creamy; add egg beaters™ and beat well for another minute; then at low speed, add the dry ingredients a little at a time and continue mixing, beating till just blended; stir in walnuts, if using
3. Spray a baking sheet with cooking oil spray, turn out the dough and shape into two long logs about 1½ to 2 inches thick
4. Bake in a 350°F oven for about 25-30 minutes till a toothpick inserted in the center comes out clean
5. Remove from oven and cool on wire rack for about 15 minutes
6. Using serrated knife, cut the logs diagonally into the familiar biscotti slices
7. In the same baking sheet, place the pieces cut-side up and bake in 350°F oven for about 12-15 minutes; flip so the other cut-side is up and bake another 12-15 minutes till crisp and edges are brown
8. Remove from oven, allow to cool on wire rack
9. Optional Glazing: Mix 1 cup powdered sugar with 5-6 teaspoon water to form a glaze and drizzle it over the cooled biscotti slices