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1
Position racks to the upper and lower thirds of oven. Preheat the oven to 350u00b0F.
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2
Line two jelly roll pans with parchment paper and set aside.
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3
In a medium saucepan, melt butter over low heat.
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4
Remove from heat.
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5
Add the dark chocolate and let mixture rest 1 minute.
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6
Stir gently until the chocolate is melted and smooth; set aside.
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7
Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
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8
Mix the Kahlua, dissolved espresso powder and vanilla in a small bowl; set aside.
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9
In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
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10
Add sugar, in 3 additions, mixing for 20 seconds after each addition.
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11
Beat 1 minute longer.
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12
Reduce speed to medium low.
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13
Add Kahlua mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
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14
On low speed, add dry ingredients, in 2 additions, mixing only to combine.
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15
Using rubber spatula, fold in chopped chocolate and nuts.
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16
Let batter stand for 10 minutes to thicken.
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17
Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
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18
Brush tops and sides with egg wash.
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19
Bake for 20 to 22 minutes, or until tops are just set.
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20
Remove from oven and let stand for 20 minutes.
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21
Reduce oven temperature to 300u00b0F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
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22
Lay slices on their sides and toast in oven for 12 minutes.
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23
Turn the slices over carefully and toast for 8 minutes longer.
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24
Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
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25
Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
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26
If desired, biscotti may be frozen for up to 3 months.
