| 1 | Heat oven to 32Toast hazelnuts 10-15 min. put dry ingredients (except nuts) down through espresso powder in bowl of elec. |
| 2 | Mixer. |
| 3 | Combine, then toss in nuts and choc. |
| 4 | Chips. |
| 5 | In a separate bowl, lightly whisk eggs and vanilla. |
| 6 | With mixer running on low, gradually add egg mixture and mix until dough comes together. |
| 7 | Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. |
| 8 | Place logs 4 in. apart on greased baking sheets. |
| 9 | Bake at 325°F for 30-35 minutes, until sides are firm, tops are cracked. |
| 10 | Reduce oven to 300. |
| 11 | Let logs cool on baking sheet at least 10 min. before slicing. |
| 12 | Cut logs on a slight diagonal into ?in. slices. |
| 13 | Place biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistance when pressed. |
| 14 | Transfer to a rack to cool. |
| 15 | While they are cooling, melt white chocolate and spread on one cut side of each biscotti. |
| 16 | Put them white-chocolate side down on a parchment-lined baking sheet. |
| 17 | Allow chocolate to harden. |
| 18 | Peel biscotti from parchment and enjoy. |
