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1
Preheat the oven to 300.
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2
Spread the nuts in a pie plate and toast them in the oven until golden brown, about 20 minutes.
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3
Transfer the nuts to a plate and let them cool completely.
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4
Raise the oven temperature to 350.
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5
In a food processor, combine the flour with the milk chocolate and process until the mixture resembles coarse meal.
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6
Add the sugar, cocoa powder and salt and pulse to mix.
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7
Add the beaten whole eggs and the vanilla and process until a dough forms.
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8
Transfer the dough to a lightly floured surface and knead in the toasted nuts.
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9
Divide the dough in half.
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10
On a lightly floured work surface, roll each piece of dough into a foot-long log.
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11
Transfer the logs to a baking sheet lined with parchment paper or foil and flatten them slightly.
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12
Lightly brush the logs with the beaten egg white and bake for about 30 minutes, or until firm to the touch and slightly cracked.
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13
Remove from the oven and let cool for 1 minute.
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14
Turn the oven down to 325.
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15
Transfer the hot logs to a work surface.
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16
Using a serrated bread knife or a sharp chef's knife, slice the logs 1/3 to 1/2 inch thick on the diagonal.
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17
Arrange the slices upright on the baking sheet and bake for about 5 minutes, or until dry.
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18
Transfer the biscotti to a wire rack and let cool completely.
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19
Line a baking sheet with wax paper.
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20
Dip half of a cookie into the tempered chocolate, letting the excess drip back into the bowl, and set the cookie on the wax paper, cut side down.
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21
Repeat with the remaining cookies.
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22
Let stand in a cool, dry place until set.
