TRIPLE CHOCOLATE BISCOTTI

Steps:

• Heat the oven to 325°F.
• Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
• If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
• Set aside to cool.
• Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
• Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
• In a separate bowl, lightly whisk together the eggs and vanilla extract.
• With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
• Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
• Divide the dough into four equal parts.
• With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
• Place the logs 4 inches apart on greased or parchment lined baking sheets.
• Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
• Remove the baking sheets from the oven and reduce the temperature to 300°F.
• Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
• Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
• Transfer the biscotti to a rack to cool.
• While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
• With a knife, spread white chocolate on one cut side of each cooked biscotti.
• Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
• Allow the chocolate to harden.
• Peel the biscotti from the parchment and store in an airtight container.