Double Chocolate Biscotti - eggs

Method

• Preheat oven to 325 degrees F.
• Lightly whisk together the eggs and the vanilla extract.
• Set aside.
• combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
• With the paddle attachment, slowly add the egg mixture on low speed.
• Mix just until the dough comes together.
• With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
• On a lightly floured board, roll the dough into 2 logs, each about 12 inches long.
• Place them on a baking sheet.
• Bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute Cool to room temperature.
• Decrease oven temperature to 300 degrees F.
• Cut the logs inot slices 3/4-inch thick.
• Place them, cut side up, on a baking sheet.
• Bake until dry and firm, about 25 minute.
• Melt the white chocolate in a double boiler over hot water.
• Whisk until smooth.
• Line a baking sheet with parchment paper.
• Spread some white chocolate on a cut side of each biscotti.
• Place the biscotti, white chocolate side down, on the baking tray.
• Let chocolate harden.
• (If it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.
• ).