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1
Preheat oven to 325 degrees F. In work bowl of an electric mixer combine flour, cocoa powder, sugar, baking soda, salt and espresso powder using paddle on low speed.
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2
Add nuts and semisweet chocolate chips.
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3
Lightly whisk eggs and vanilla and add to flour mixture at low speed.
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4
Mix just until dough comes together.
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5
Turn out dough and knead lightly to work any unincorporated dry ingredients into dough.
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6
Form into 4 logs, each 2 inches in diameter.
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7
Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes.
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8
Logs should be firm, with cracks in top and dough should be completely dry to touch.
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9
Reduce oven temperature to 300 degrees F. Let logs cool slightly then cut them on a slight diagonal into 3/4-inch thick slices.
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10
Lay them flat on cookie sheets and bake for 30 minutes more.
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11
Meanwhile, melt white chocolate for dipping in top of a double boiler or in microwave, stirring until smooth.
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12
Cool biscotti completely on racks before dipping in white chocolate.
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13
Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies.
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14
Store in an airtight container.
