Biscotti al Cioccolato {Chocolate Biscotti}

Preheat your oven to 350 degrees. Into your mixing bowl add the sugar, 3 eggs, vanilla extract & almond extract. Mix together with your paddle attachment until well combined. Into a medium size bowl add your flour, baking soda & cocoa powder & mix together with a fork. GRADUALLY add the flour mixture to the egg mixture and mix on low speed until combined. Gently fold in the nuts. Onto a rimmed cookie sheet lined with a Silpat mat (AMAZON LINK) or Parchment Paper spread the mixture into TWO log like formations. If dough is too sticky you can flour your hands and sprinkle a little flour on top to shape them with your hands. Press the logs down with your hands so that they are somewhat flat. They should be near the length of the baking sheet and rectangular in shape. Into a small bowl place the egg white from the final egg & brush the tops of the Biscotti logs with a pastry brush. Sprinkle the raw sugar on top. Bake for approx 25 mins. Remove cookie sheet from oven & allow to cool for approx 10 (or until you can pick up the cookie logs without burning yourself) Transfer logs to a cutting board & using a serated knife cut the logs on the diagonal creating the traditional Biscotti shape. Return the cookies to your sheet pan, careful not to crowd them, lined with Silpat (AMAZON LINK) and bake a second time for approx 10 mins. Store your Biscotti in an airtight container!