Categories: Chocolate, Italian, Desserts 
      Yield: 30 biscotti 
  
      2 c  All-purpose flour 
    1/2 c  Unsweetened cocoa powder 
      1 ts Baking soda 
      1 ts Salt 
      6 tb (3/4 stick) unsalted butter, 
           -softened 
      1 c  Granulated sugar 
      2 lg Eggs 
      1 c  Walnuts, chopped 
    3/4 c  Semisweet chocolate chips 
      1 tb Confectioners' sugar 
  
  Preheat oven to 350 deg F. and butter and flour a large baking sheet. 
  In a bowl, whisk together flour, cocoa powder, baking soda, and salt. 
  In another bowl with an electric mixer beat together butter and 
  granulated sugar until light and fluffy. Add eggs and beat until 
  combined well. Stir in flour mixture to form a stiff dough. Stir in 
  walnuts and chocolate chips. 
  On prepared baking sheet with floured hands, form dough into two 
  slightly flattened logs, each 12 inches long and 2 inches wide, and 
  sprinkle with confectioners' sugar. Bake logs 35 minutes, or until 
  slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. 
  On a cutting board, cut biscotti diagonally into 3/4 inch slices. 
  Arrange biscotti, cut sides down, on baking sheet and bake until 
  crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in 
  air-tight containers 1 week and, frozen, 1 month.