Chocolate Biscotti

Preheat oven to 350 degrees. Coat two 10-by-15-inch rimmed cookie sheets (jelly roll pans) with nonstick cooking spray.

In a large bowl, combine flour, sugar, cocoa, eggs, water, vanilla, baking soda and salt. Mix well with a spoon. Stir in almonds until well-blended. Dough will be thick and sticky.

Place half the dough on the first cookie sheet and form a slightly rounded 4-by-12-inch loaf, about 3/4-inch thick. Repeat with other half of dough on second cookie sheet.

Bake both sheets at 350 degrees for 30 minutes.

Remove from oven. Reduce oven temperature to 325 degrees.

Allow the loaves to cool for 5 to 10 minutes. Cut into 1/2-inch-thick slices. Lay slices cut-side down on cookie sheets.

Remove sheets from oven. Turn cookies over. Return to oven and bake another 15 minutes.

Allow to cool. Store in an airtight container.

Biscotti are very crunchy and are perfect for dunking in coffee, tea, hot chocolate, cappuccino or espresso.