Sweet Biscotti

Directions

1. 1
   Preheat oven to 325 degrees F. In work bowl of an electric mixer combine flour, cocoa powder, sugar, baking soda, salt and espresso powder using paddle on low speed.
2. 2
   Add nuts and semisweet chocolate chips.
3. 3
   Lightly whisk eggs and vanilla and add to flour mixture at low speed.
4. 4
   Mix just until dough comes together.
5. 5
   Turn out dough and knead lightly to work any unincorporated dry ingredients into dough.
6. 6
   Form into 4 logs, each 2 inches in diameter.
7. 7
   Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes.
8. 8
   Logs should be firm, with cracks in top and dough should be completely dry to touch.
9. 9
   Reduce oven temperature to 300 degrees F. Let logs cool slightly then cut them on a slight diagonal into 3/4-inch thick slices.
10. 10
    Lay them flat on cookie sheets and bake for 30 minutes more.
11. 11
    Meanwhile, melt white chocolate for dipping in top of a double boiler or in microwave, stirring until smooth.
12. 12
    Cool biscotti completely on racks before dipping in white chocolate.
13. 13
    Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies.
14. 14
    Store in an airtight container.