CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
• Remove from oven and place nuts in a dish- towel.
• Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
• Cool and then chop coarsely.
• Set aside while you prepare dough.
• Reduce oven temperature to 300°F.
• Line a large baking sheet (12 x 17) with parchment paper.
• In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
• Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
• In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
• On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
• On a floured surface divide the dough in half.
• Form each half into a log, 12 inches long.
• Do this by rolling the dough back forth into a cylinder shape with floured hands.
• Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
• Bake until firm to the touch about 40 minutes (logs will spread during baking).
• Remove from oven, place on wire rack, let cool for 10 minutes.
• Using a long spatula transfer the logs to a cutting board.
• With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
• Arrange the slices on the baking sheet.
• Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
• Let cool on wire rack.