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1
Preheat oven to 350 F and place rack in center of oven.
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2
Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
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3
Reduce oven temperature to 300F and line a baking sheet with parchment paper.
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4
In a small bowl whisk together the eggs and vanilla extract. Set aside.
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5
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
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6
Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
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7
With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
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8
Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
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9
Remove from oven and let cool on a wire rack for about 10 minutes.
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10
On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
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11
Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
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12
Remove from oven and let cool. Store in an airtight container.
