SWEET BISCOTTI
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2 2/3 c. flour
1 c. Dutch process cocoa powder
2 c. sugar
1 1/2 t. baking soda
1/4 t. salt
1 1/2 T. instant espresso powder
1 3/4 c. toasted hazelnuts (almonds may be substituted)
2/3 c. semisweet chocolate chips
5 eggs
1 1/2 t. vanilla
12 oz white chocolate, chopped, (for dipping)
 
Preheat oven to 325 degrees Fahrenheit. 

In workbowl of an electric mixer combine flour, cocoa powder, sugar, baking 
soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet 
chocolate chips. Lightly whisk eggs and vanilla and add to flour mixture at low 
speed. Mix just until dough comes together. 

Turn out dough and knead lightly to work any unincorporated dry ingredients into 
dough. Form into four logs, each 2 inches in diameter.  Place on two parchment-
lined cookie sheets and bake for 30-35 minutes.  Logs should be firm, with cracks 
in top and dough should be completely dry to touch. Reduce oven temperature to 
300 degrees. 

Let logs cool slightly then cut them on a slight diagonal into 3/4-inch thick 
slices. Lay them flat on cookie sheets and bake for 30 minutes more. Meanwhile, 
melt white chocolate for dipping in top of a double boiler or in microwave, 
stirring until smooth. Cool biscotti completely on racks before dipping in white 
chocolate.  Place finished biscotti on parchment-lined cookie sheets in a cool 
place until chocolate solidifies. Store in an airtight container.
  
Makes:  about 2 dozen cookies