The recipe was originally titled Chocolate Pistachio Biscotti but walnuts are my favorite nuts and recently read the health benefits of walnuts, so they were substituted for pistachios. Whisked flour, cocoa powder, baking soda, salt. In a large bowl, beat butter and sugar with handheld mixer until light and fluffy. Added eggs, then flour mixture. Beat in 1/2 C of walnuts and 1/2 C of chocolate chips. Formed 2 logs, slightly flattened about 12 by 4 inches. Baked until slightly firm about 23 minutes at 350 degrees. Cooled for 5 minutes and reduced oven to 300 degrees. Cut biscotti diagonally into 1 inch thick slices and arranged cut sides down and baked for 8 minutes. Cooled completely on wire rack.
Enjoyed biscotti! Rich, thick, and fudgy thanks to the cocoa powder and chocolate. Walnuts made them even better.
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