Directions

These biscotti are also nice with almonds in place of the hazelnuts, or a mix of both. For an even more chocolatey version, dip the biscotti in melted chocolate.

Preheat the oven to 350ºF. Lightly grease two cookie sheets. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, ground chocolate, and finely chopped semi-sweet chocolate. In a separate bowl, combine the eggs and vanilla, and stir until well blended. Pour the egg mixture into the dry ingredients. Beat with an electric mixer on medium speed until a dough forms (it should adhere to the beaters), 2 to 3 minutes. Fold in the nuts. Divide the dough into four equal parts. On the prepared cookie sheets, using lightly floured hands, shape each portion into 1 1/4" by 10" logs. Place the logs at least 4 inches apart. Bake for 25 to 30 minutes, until the logs are firm to the touch. Let cool on the cookie sheets for 15 minutes or until cool enough to handle. Lower the oven temperature to 300ºF

Transfer one log to a cutting board and, with a serrated knife, cut into twelve 1-inch-wide cookies. Repeat with the remaining three logs. Remove one oven rack and place the 48 cookies directly on it. Return the rack to the uppermost position in the oven and bake for 20 to 25 minutes, until crisp. To test for doneness, remove one cookie; let it cool, then check for crispness Transfer the cookies from the oven rack to a wire cooling rack and let cool completely. Store at room temperature in a tightly covered container.