Mocha-Hazelnut Biscotti

Directions

1. 1
   Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 2
   Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl.
3. 3
   Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
4. 4
   Beat in the eggs one at a time, then beat in the vanilla.
5. 5
   Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
6. 6
   Divide the dough in half and put on the prepared baking sheet.
7. 7
   Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart.
8. 8
   Freeze until firm, about 10 minutes.
9. 9
   Transfer to the oven and bake until puffed and set, 25 to 30 minutes.
10. 10
    Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board.
11. 11
    Reduce the oven temperature to 325 degrees F.
12. 12
    Slice the logs crosswise 1/2 inch thick.
13. 13
    Arrange the slices cut-side down on the baking sheet.
14. 14
    Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes.
15. 15
    Transfer to a rack to cool completely (they will harden as they cool).
16. 16
    Photograph by Johnny Miller