Espresso-Hazelnut Biscotti

DIRECTIONS

• Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
• In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
• On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
• Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
• Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
• Arrange biscotti, cut sides down, on 2 baking sheets.
• Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
• Biscotti keep 3 days in an airtight container at room temperature.