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1
Preheat oven to 325 degrees F.
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2
Lightly whisk together the eggs and the vanilla extract.
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3
Set aside.
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4
combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
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5
With the paddle attachment, slowly add the egg mixture on low speed.
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6
Mix just until the dough comes together.
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7
With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
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8
On a lightly floured board, roll the dough into 2 logs, each about 12 inches long.
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9
Place them on a baking sheet.
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10
Bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute Cool to room temperature.
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11
Decrease oven temperature to 300 degrees F.
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12
Cut the logs inot slices 3/4-inch thick.
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13
Place them, cut side up, on a baking sheet.
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14
Bake until dry and firm, about 25 minute.
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15
Melt the white chocolate in a double boiler over hot water.
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16
Whisk until smooth.
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17
Line a baking sheet with parchment paper.
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18
Spread some white chocolate on a cut side of each biscotti.
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19
Place the biscotti, white chocolate side down, on the baking tray.
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20
Let chocolate harden.
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21
(If it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.
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22
).
