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1
Sift together the flour, cocoa, baking powder, and salt, and set aside.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar on medium speed for about 3 to 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl.
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3
Add the eggs one at a time, beating until each is incorporated.
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4
Add the vanilla and wine and beat for 1 to 2 minutes, or until fully incorporated.
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5
With the mixer running on low speed, slowly add the flour mixture in a steady stream, mixing until fully incorporated.
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6
Remove the bowl from the mixer and fold in the chocolate.
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7
Form the dough into a block, wrap in plastic wrap, and refrigerate for 30 minutes.
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8
Position a rack in the middle of the oven and preheat the oven to 350F.
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9
Line a baking sheet with a Silpat or parchment paper.
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10
Combine the remaining 1/2 cup sugar, the coffee, and cinnamon in a small bowl, and set aside.
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11
Lightly flour a board or work surface.
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12
Remove the dough from the refrigerator and divide in half Shape each piece into a 2 by 12-inch log.
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13
Brush excess flour from the logs and board.
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14
Sprinkle about two-thirds of the cinnamon sugar onto the board and roll the logs in it, patting the sugar onto the surface.
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15
Place the logs 4 inches apart on the prepared pan.
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16
Sprinkle with the remaining cinnamon sugar.
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17
Bake for 20 to 25 minutes, or until the logs are firm to the touch and a skewer inserted in the center comes out clean.
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18
Transfer the pan to a cooling rack and allow to cool for 30 minutes.
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19
Lower the oven temperature to 300F and position the racks in the lower and upper third of the oven.
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20
Brush any excess sugar from the baking sheet and line a second baking sheet with a Silpat or parchment paper.
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21
Using a serrated knife, slice the logs on the diagonal into biscotti that are about 3 inches long and 1/2 inch thick.
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22
Lay the biscotti on the prepared baking sheet.
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23
Bake the biscotti for 15 to 20 minutes, rotating the pans halfway through baking.
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24
They should be toasted and somewhat dry but will not be as crisp as traditional biscotti.
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25
Remove from the pans and cool completely on a cooling rack.
