1 1/4 cups lightly toasted* chopped walnuts, divided

1 1/2 cups whole wheat pastry flour

1/2 cup natural cocoa powder

1 tsp. baking powder

1/4 tsp. salt

1/2 cup agave nectar or maple syrup

1 large egg

1 1/2 tsp. pure vanilla extract

Preheat oven to 325 F. Lightly coat a 15 x 10-inch baking sheet with cooking oil spray.

In the bowl of a food processor, combine flour, cocoa, baking powder, salt and 3/4 cup of the nuts. Process until nuts are finely ground and incorporated with the dry ingredients. Transfer to mixing bowl. In small mixing bowl combine syrup, egg and vanilla. Make a well in dry ingredients and pour in syrup mixture. Stir just until a dough forms. Add remaining chopped nuts and mix until incorporated. Dough will be stiff.

Form into two rolls about 10 inches long and 1 1/2  inches in diameter. Press on rolls with palm of your hand to flatten to a 1-inch thickness. Place biscotti rolls on prepared baking sheet and bake for 10 minutes. Remove to a wire rack to cool for 5 minutes

While the biscotti rolls are still warm, slice each of them diagonally with a serrated knife into about 18 (1/2-inch) slices (for a total of about 36 slices).

Place biscotti on a clean 15 x 10-inch baking sheet and return to oven to bake for 20 minutes. Remove from baking sheet; cool completely on wire racks. Makes about 36 cookies.

* Note: To toast nuts in the oven, preheat oven to 375 F. Place the nuts on a baking sheet in a single layer and bake for 4 to 6 minutes, or until fragrant. Stir nuts a few times during baking to ensure even browning. To toast on the stovetop, place nuts in a small sauté pan over medium heat. Toast nuts, stirring occasionally, until fragrant and very lightly browned, about 2 minutes. Set aside to cool.

Nutrient Analysis, per cookie Calories 60; Fat calories: 25;Total Fat g 3; Sat Fat g 0; Chol mg   5 Sodium mg  30; Total Carb g7;   Fiber g 1; Sugars g 3; Protein g  2