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1
In a medium bowl, whisk together the flour, baking powder and salt and set aside.
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2
Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, about 2 minutes.
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3
Beat in the vanilla extract, followed by the dry ingredients and then the chocolate and nuts, until the dough is thoroughly mixed.
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4
Preheat the oven to 325F.
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5
Lightly grease two large baking sheets with nonstick cooking spray or butter or line with parchment.
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6
Using floured hands, divide the dough into 5 equal portions.
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7
On a lightly floured surface, shape each portion of the dough into a log about 1 1/2 inches in diameter and 10 inches long.
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8
Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.
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9
In a small bowl, beat the egg white with a fork until frothy.
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10
With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar.
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11
Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes.
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12
Rotate the sheets 180 degrees halfway through the baking time to ensure even browning.
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13
Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
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14
Reduce the oven temperature to 200F.
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15
With a sharp, serrated knife, slice the biscotti slightly on the bias into 1/4-inch wide slices.
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16
Lay the slices on the baking sheets in a single layer.
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17
Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp.
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18
Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.
