"This biscotti is chocolate filled and when cut has a marbled appearance. It has a delicate flavor, not overwhelming and is simply delicious. This freezes well but unless you make a double batch, it won't last that long!!"
Preheat oven to 350 degrees. Spread parchment paper on a cookie sheet.
In a bowl, vigorously blend by hand the oil and sugar. Add the eggs and extracts and mix well. In another bowl, combine the flour, baking powder and salt. Add to the wet mixture, mix until the ingredients are well incorporated. Remove about 1/4 of the dough to another bowl and add the 1 tsp. sugar and cocoa. Mix this dough until thoroughly incorporated in that it looks like a ball of chocolate dough and divide in half.
Divide the remaining plain dough into 2 parts. Flatten 1 part into a rectangle about 1/4 - 1/2 inch thick. Roll 1/2 of the chocolate dough into a rectangle a little smaller than the plain dough and place it on top of the plain dough. Roll the dough up jelly roll style and place it seam side down on the baking sheet. Flatten and shape so that its about 1 1/2 inches wide and about 1/2 inch thick. Repeat with the remaining dough.
Bake about 20 - 25 minutes or until brown. Remove the loaves from the oven, transfer to a cutting board and while warm, cut into 1/2 thick slices. Place the slices, cut side down, on the same baking sheet, return to the oven, turn off the heat, and bake for 10 minutes on one side, 10 on the other and removes to racks until cool.