Triple Chocolate Biscotti

I've made these a few times. They're hard - great to dunk in a cup of coffee. And very good. Inspired by a recipe from FineCooking #5.

• Ready In: 1 hr 35 mins
• Yields: 50 Cookies

Ingredients

• 9  ounces hazelnuts
• 2 2⁄3 cups unbleached all-purpose flour
• 1  cup  Dutch-processed cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt
• 2  cups sugar
• 1 1⁄2 tablespoons instant espresso
• 4  ounces chocolate chips
• 5  large eggs
• 1 1⁄2 teaspoons vanilla extract
• 12  ounces white chocolate

Directions

1. Preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
2. Cover nuts 10 minutes and then peel by rubbing together.
3. Put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
4. Add nuts and chocolate chips.
5. In separate bowl beat eggs and vanilla then add to the mixer slowly.
6. Finish mixing with flour-covered hands in a bowl.
7. Divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
8. Spray cookie sheet with cooking spray and put on logs.
9. Bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
10. Remove and cool logs for 10 minutes.
11. Slice diagonally into 3/4-inch thick pieces.
12. Place the pieces flat on a baking sheet.
13. Reduce oven temperature to 300 degrees.
14. Bake biscotti 25 minutes.
15. Cool on rack.
16. Chop white chocolate and microwave until melted, 1-2 minutes.
17. With knife, spread white chocolate on biscotti (one side).
18. Place chocolate side down on parchment-lined baking sheet or waxed paper.
19. Store in air-tight container.