Sweet Biscotti

Photo: flickr user tonydolor

Ingredients

cup Flour

1 cup Dutch-processed cocoa powder

2 cups Sugar

teaspoon Baking soda

teaspoon Salt

tablespoon Instant espresso powder

cup Toasted hazelnuts

cup Semisweet chocolate chips

5 Eggs

teaspoon Vanilla

12 ounces White chocolate, chopped

Preparation

Preheat oven to 325 degrees.

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 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to t

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.

This recipe yields about 2 dozen cookies.