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1
Position rack in the center of the oven, preheat to 325F.
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2
Line 2 large baking sheets with parchment paper.
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3
Mix well flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
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4
In another large bowl, beat eggs, egg yolk and sugar with an electric mixer in high speed until thick and pale yellow, 3 minutes.
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5
Beat in vanilla and melted chocolate.
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6
Stir in the dry ingredients with a wooden spoon until just moistened, the dough should be very dry.
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7
Turn the dough out onto a lightly floured surface, knead for 1 to 2 minutea, then divide in half.
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8
Roll each piece into an 10-inch log, flatten slightly to about 3/4 inch high and 4 inches wide.
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9
Place the logs side by side on one of the prepared baking sheets.
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10
Bake until lightly browned and firm, 25 to 30 minutes.
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11
Cool on the pan on a wire rack for 20 minutes.
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12
Keep the oven on, switch the oven racks to the upper and lower thirds of the oven.
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13
Slice the logs on the diagonal into cookies 1/2 inch thick.
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14
Arrange, cut-side down, on the 2 baking sheets.
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15
Bake for 10 minutes.
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16
Turn the biscotti over and rotate the pans from top to bottom; bake until dry, about 20 minutes more.
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17
Transfer to a wire rack to cool.
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18
Storage in an air-tight container.
