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1
Heat the oven to 325u00b0F.
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2
Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
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3
If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
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4
Set aside to cool.
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5
Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
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6
Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
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7
In a separate bowl, lightly whisk together the eggs and vanilla extract.
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8
With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
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9
Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
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10
Divide the dough into four equal parts.
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11
With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
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12
Place the logs 4 inches apart on greased or parchment lined baking sheets.
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13
Bake the logs at 325u00b0F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
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14
Remove the baking sheets from the oven and reduce the temperature to 300u00b0F.
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15
Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
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16
Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
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17
Transfer the biscotti to a rack to cool.
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18
While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
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19
With a knife, spread white chocolate on one cut side of each cooked biscotti.
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20
Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
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21
Allow the chocolate to harden.
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22
Peel the biscotti from the parchment and store in an airtight container.
