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1
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet.
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3
Bake until the nuts are lightly toasted, 6 to 8 minutes.
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4
Cool completely.
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5
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water.
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6
Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.
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7
Stir in the coffee until smooth.
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8
Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined.
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9
Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
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10
Divide the chocolate mixture in half.
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11
Place half of the mixture in the center of an 18-inch-long piece of plastic wrap.
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12
Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter.
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13
Roll up the log in the plastic and twist the ends to seal.
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14
Roll back and forth on a work surface a few times to make the log evenly round.
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15
Repeat with the remaining chocolate mixture.
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16
Refrigerate the logs until firm, about 1 hour.
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17
Spread the confectioners' sugar on a dinner plate.
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18
Remove the plastic wrap from the logs, then roll them in the sugar until coated.
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19
Using a pastry brush, brush away the excess sugar.
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20
Let the logs sit at room temperature for 15 minutes.
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21
Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
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22
Cook's Note: The dessert can be frozen for up to 1 month.
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23
Thaw at room temperature for 25 minutes before slicing.
