3 cups white flour
1 cup unsweetened cocoa
3 teaspoons baking powder
1 teaspoon baking soda
1 ¼ cups white sugar
6 tablespoons butter, softened
4 large eggs (slightly beaten)
1 teaspoon vanilla extract
Preheat oven to 350 and lightly grease two cookie sheets with cooking spray.
In a small bowl, combine flour, cocoa, baking powder and baking soda. Set aside.
In a large bowl, combine sugar, butter, eggs and vanilla extract. Beat by hand or with mixer until creamy. Gradually add the flour mixture and mix until well combined either with your hands or with a large spoon. Chill dough in fridge one hour.
Divide dough in half. Shape each half into a 12-inch long log. Flatten slightly (about 2-3 inches across). Place each log onto the lightly greased cookie sheets. Bake for 25 minutes. Pull the cookie sheets out and let cool for 5 minutes on wire rack. Remove logs from cookie sheets and cut each log into 12 equal sized slices. Return slices to cookie sheets and place cut-sides down. Return back to oven for another 20 minutes.
Remove from oven and let cool on cookie sheets 10 minutes. Place biscotti on wire rack to cool for 15 minutes. Makes 2 dozen cookies.