Triple-chocolate biscotti

Yield: 1 Batch

Measure Ingredient
9 ounces Hazelnuts
10½ ounce All-purpose flour
3½ ounce Cocoa powder, Dutch process
1½ teaspoon Baking soda
¼ teaspoon Salt
2 cups Sugar
1½ tablespoon Instant espresso powder
4 ounces Chocolate chips
5 larges Eggs
1½ teaspoon Vanilla extract
12 ounces White chocolate

Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except nuts) down through espresso powder in bowl of elec. mixer.

Combine, then toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and vanilla. With mixer running on low, gradually add egg mixture and mix until dough comes together. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. Place logs 4 in. apart on greased baking sheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10 min. before slicing. Cut logs on a slight diagonal into ¾ in. slices. Place biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistance when pressed. Transfer to a rack to cool.

While they are cooling, melt white chocolate and spread on one cut side of each biscotti. Put them white-chocolate side down on a parchment-lined baking sheet. Allow chocolate to harden. Peel biscotti from parchment and enjoy.

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