Double-Chocolate Biscotti

Directions

1. 1
   Preheat the oven to 325.
2. 2
   In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
3. 3
   In a large bowl, using an electric mixer, cream the butter with the sugar.
4. 4
   Beat in the eggs, 1 at a time.
5. 5
   At low speed, gradually beat in the flour mixture.
6. 6
   Fold in the chocolate chips and chocolate-covered espresso beans.
7. 7
   Divide the dough in half and form each half into a 2-inch-wide log.
8. 8
   Transfer the logs to a large baking sheet and brush with the egg white.
9. 9
   Bake for 30 minutes, then let cool on the baking sheet for 10 minutes.
10. 10
    Increase the oven temperature to 350.
11. 11
    Using 2 large metal spatulas, transfer the logs to a work surface.
12. 12
    Cut each log crosswise into 1/2-inch slices.
13. 13
    Arrange the slices on 2 large baking sheets, cut sides down, and bake for 15 minutes longer, until slightly dry.
14. 14
    Let cool on the baking sheets.