Preheat oven to 375D. Lightly grease and flour two baking sheets, set aside. Combine eggs and sugar in mixer bowl and beat on high speed for 10 minutes. Scrape bowl often. Add extracts. Sift flour and cocoa. Reduce mixer speed to ow and gently fold in flour mixture. Add almonds. Do not overmix. Spread half of batter on each pan and form a fat loaf shape about 15 inches long by 5 1/2 inches wide rounded at the edges. Bake 25 minutes or until crusted and dull on top. With broad spatula, transfer loaves to rack and cool 30 minutes. Then, with serrated knife, cut each loaf into 16 slices. Arrange sliced in single layer on ungreased cookie sheets. Returen to oven and bake 7 to 10 minutse. Turn and bake another 7 to 10 minuts or until biscotti are very crisp. Cool on rack to room temp, then store in airtight container up to 3 weeks. Recipe by: STACEY L BROWN <SLB@GIZMIT.WHEAT.KSU.EDU> Posted to CHILE-HEADS DIGEST V3 #,
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