Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Jewish		1	Servings

INGREDIENTS

1/3	c	Butter–no substitutes
2/3	c	Sugar
2	ts	Baking powder
2		Eggs
1	ts	Vanilla
1/3	c	Unsweetened cocoa powder
1 3/4	c	All-purpose flour
1/2	c	Miniature semisweet chocolate pieces
1/4	c	Finely chopped walnuts
1		Beaten egg yolk
1	tb	Milk or water

INSTRUCTIONS

1. In a large mising bowl beat butter with an electric mixer on medium to
high speed 30 seconds or until softened. Add sugar and baking powder. Beat
until combined. Beat in eggs and vanilla until combined. Beat in cocoa
powder and as much flour as you can with the mixer. Stir in chocolate
pieces and walnuts. Divide dough in half.
2. Lightly grease a cookie sheet. Shape each portion into 9x2x1 inch loaf.
Place the loaves 4 inches apart on prepared cookie sheet. In a small bowl
stir together the egg yolk and milk. Brush mixture over loaves. Bake in a
375 degree F oven for 25 minutes. Cool on cookie sheet for 30 minutes.
3. Cut each loaf diagonally into 1/2 inch thick slices. Lay slices cut side
down on cookie sheet. Bake in a 325 degrees F oven 15 minutes. Turn slices
over. Bake 10 to 15 minutes more or until dry and crisp. Remove from cookie
sheet and cool on a wire rack. Store in an airtight container at room
temperature for up to 3 days.
I hope you all enjoy these biscotti, I did!!
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998

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