| 1 | Recipe by: emily luchetti, fine cooking october/november 1994 i"ve used walnuts every time i"ve made these. |
| 2 | Heat the oven to 32Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven"t turned dark brown inside. |
| 3 | 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 thetowel to remove the skins. |
| 4 | Set aside to cool. |
| 5 | Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. |
| 6 | Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. |
| 7 | In a separate bowl, lightly whisk together the eggs and vanilla extact. |
| 8 | With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. |
| 9 | Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. |
| 10 | Divide the dough into four equal parts. |
| 11 | With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. |
| 12 | Place the logs 4 inches apart on greased or parchment lined baking sheets. |
| 13 | 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. |
| 14 | Remove the baking sheets from the oven and reduce the temparature to 300. |
| 15 | Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into ?inch slices. |
| 16 | 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. |
| 17 | Transfer the biscotti to a rack to cool. |
| 18 | While the biscotti are cooling, chop the white chocolate and melt ina microwave on low power or in a double boiler. |
| 19 | With a knife, spread white chocolate on one cut side of each cooked biscotti. |
| 20 | Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. |
| 21 | Allow the chocolate to harden. |
| 22 | Peel the biscotti from the parchment and store in an airtight container. |
