Title: Triple-chocolate biscotti
 Categories: Cookies
      Yield: 1 Batch
 
      9 oz Hazelnuts
 10 1/2 oz All-purpose flour
  3 1/2 oz Cocoa powder, Dutch process
  1 1/2 ts Baking soda
    1/4 ts Salt
      2 c  Sugar
  1 1/2 tb Instant espresso powder
      4 oz Chocolate chips
      5 lg Eggs
  1 1/2 ts Vanilla extract
     12 oz White chocolate
 
  Heat oven to 325. Toast hazelnuts 10-15 min.  Put dry ingredients
  (except nuts) down through espresso powder in bowl of elec. mixer.
  Combine, then toss in nuts and choc. chips. In a separate bowl,
  lightly whisk eggs and vanilla.  With mixer running on low, gradually
  add egg mixture and mix until dough comes together. 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. Place logs 4 in. apart on greased baking sheets.  Bake at
  325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce
  oven to 300. Let logs cool on baking sheet at least 10 min. before
  slicing. Cut logs on a slight diagonal into 3/4 in. slices. Place
  biscotti flat on baking sheet and dry them in oven for about 25 min.,
  until they offer resistance when pressed. Transfer to a rack to cool.
  
    While they are cooling, melt white chocolate and spread on one cut
  side of each biscotti.  Put them white-chocolate side down on a
  parchment-lined baking sheet. Allow chocolate to harden. Peel
  biscotti from parchment and enjoy.