Chocolate Biscotti

Ingredients

• 2 2/3 cups all purpose flour
• 1 cup cocoa powder
• 1 tablespoon baking soda
• 1/4 teaspoon Kosher salt
• 2 cups granulated sugar
• 5 teaspoon ground espresso
• 5 eggs
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cup chocolate chips
• 2 cups toasted hazelnuts

Instructions

1. 1
   Preheat the oven to 325°. In a large bowl, sift first six dry ingredients together and set them aside.
2. 2
   In a new bowl whisk eggs and vanilla extract together and then pour into sifted ingredients. Add chocolate chips and nuts. Stir until combined.
3. 3
   Turn the batter onto a parchment-lined baking sheet and form it into two separate logs, making them long and flat.
4. 4
   Bake for 25-30 minutes until the top does not yield to pressure when touched. Lower the oven temperature to 225°.
5. 5
   Allow the dough to cool before slicing it into thin cookies with a SHARP bread knife. Put the cookies on another parchment-lined sheet and bake for another 20 minutes until the biscotti are dried out and crisp.
6. 6
   Store in an airtight container for up to a week.