Triple Chocolate Biscotti

• 9 ounces hazelnuts
• 2 23 cups unbleached all-purpose flour
• 1 cup Dutch-processed cocoa powder
• 1 12 teaspoons baking soda
• 14 teaspoon salt
• 2 cups sugar
• 1 12 tablespoons instant espresso
• 4 ounces chocolate chips
• 5 large eggs
• 1 12 teaspoons vanilla extract
• 12 ounces white chocolate

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.

hazelnuts, flour, dutch, baking soda, salt, sugar, espresso, chocolate chips, eggs, vanilla, white chocolate

Taken from www.food.com/recipe/triple-chocolate-biscotti-518054 (may not work)