Triple Chocolate Biscotti

Triple Chocolate Biscotti
Source: Unknown

Yield: many Cookies Oven Temp: 325 F Prep. Time: 30 min.

Ingredients:
	9	Oz.	Hazelnuts
	10.5	Oz.	Flour (All Purpose)
	3.5	Oz.	Cocoa (Unsweetened)
	1.5	Tsp.	Baking Soda
	0.25	Tsp.	Salt
	2	Cup	Sugar (Granulated)
	1.5	Tsp.	Coffee (Instant Espresso)
	4	Oz.	Chocolate Pieces (Semi-Sweet)
	5	Each	Egg
	1.5	Tsp.	Vanilla Extract
	2	Oz.	White Chocolate (chips)

Instructions:
	1. Toast hazelnuts 10-15 min.
	2. Put dry ingredients (except nuts) down through espresso powder in bowl of electric mixer.
	3. Combine, then toss in nuts and chocolate chips.
	4. In a separate bowl, lightly whisk eggs and vanilla.
	5. With mixer running on low, gradually add egg mixture and mix until dough comes together.
	6. Dump dough on lightly floured surface, divide into four parts.
	7. With floured hands, roll each part into a log about 10x2 in.
	8. Place logs 4 in. apart on greased baking sheets.
	9. Bake for 30-35 minutes.
	10. Reduce oven to 300.
	11. Let logs cool on baking sheet at least 10 minutes before slicing.
	12. Cut logs on a slight diagonal into 3/4-inch slices.
	13. Place biscotti flat on baking sheet and dry them in oven for about 25 minutes.
	14. Transfer to a rack to cool.
	15. While they are cooling, melt white chocolate and spread on one cut side of each biscotto.
	16. Put them white-chocolate side down on a parchment-lined baking sheet.
	17. Allow chocolate to harden.

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