Readers of today's Food section who live downtown, on the North Side or in the northern suburbs likely noticed a goof in the Swap Shop column: The recipe for Chocolate Popcorn Biscotti is missing.

You'll find it in the online edition as well as below. Our apologies.

Chocolate Popcorn Biscotti
MAKES 24 COOKIES

1 cup egg substitute
1½ teaspoons vanilla
1 cup plus 3 tablespoons sugar, divided
3 cups air-popped popcorn, ground in food processor or blender
2¼ cups flour
¾ cup unsweetened cocoa powder
4 teaspoons baking powder

Preheat oven to 300 degrees. Line baking sheet with foil and spray with cooking spray.

In large bowl, combine egg substitute, vanilla and 1 cup sugar; mix well. Add popcorn, flour, cocoa powder, and baking powder; mix well (dough will be stiff but continue mixing until all ingredients are well combined).

Sprinkle 3 tablespoons sugar on work surface; divide dough into 3 equal pieces. Roll dough into 8-by-4-by- ½-inch logs; roll in sugar lightly on all sides. Transfer logs to baking sheet, leaving space between them. Bake 25 to 30 minutes. Remove from oven and allow logs to cool 5 minutes.

Cut logs diagonally into ½-inch slices. Arrange in single layer on baking sheet. Bake 10 minutes; turn cookies over and bake 5 to 10 minutes longer, until lightly browned and crisp on both sides. Cool biscotti; store in airtight container. Serve with hot cocoa.

Nutrition facts per cookie: 106 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 10 g sugars, 3 g protein, 209 mg sodium, 1 g fiber