Midnight Biscotti

Biscotti:
3 eggs
1 cup granulated sugar
½ cup vegetable oil
1 tablespoon almond or orange extract
3 cups, plus 4 to 6 tablespoons, all-purpose flour, divided
¼ cup dark cocoa powder
1¼ teaspoons baking powder
¼ teaspoon salt
½ cup chopped walnuts or almonds

Icing (optional):
1½ cups confectioners’ sugar
¼ teaspoon almond extract
2 teaspoons milk (or more)

1. Preheat oven to 350F. Grease 2 baking sheets.
2. To prepare biscotti, combine eggs, sugar, oil and almond extract in a large bowl. Beat well with a mixer at medium speed.
3. Whisk 3 cups flour, cocoa powder, baking powder and salt together in a separate bowl. Add to egg mixture. Beat at low speed until ingredients are combined. Increase speed to medium and mix until well blended. Stir in walnuts.
4. If batter is too wet, add additional flour, just enough to shape the dough easily. Shape into two 12-by-2-inch rolls and place on prepared pans. Bake 30 minutes. Remove from oven and cool slightly. Slice each roll diagonally into ¾-inch-thick slices.
6. Reduce oven temperature to 200F. Stand biscotti on edge on baking sheets and return to oven. Bake 30 minutes or until very dry. Remove to wire racks to cool completely.
7. To prepare icing, combine confectioners’ sugar, almond extract and milk in a bowl; mix well. Drizzle on top of cooled biscotti. Makes 32.

Per iced cookie: 130 calories, 5g fat, 2g prot., 20g carbs., 0g fiber, 45mg sodium.