---------- Recipe via Meal-Master (tm) v8.05
       Title: Triple-Chocolate Biscotti
  Categories: Ethnic, Bakery, Biscotti
       Yield: 4 Dozen
 ---------------------------FINE COOKING 11/12/94---------------------------
   1 3/4 c  Hazelnuts
   2 2/3 c  Unbleached all-purpose flour
       1 c  Dutch-processed cocoa powder
   1 1/2 ts Baking soda
     1/4 ts Salt
       2 c  Sugar
   1 1/2 tb Finely ground dark-roast
            Coffee beans or instant
            Espresso powder
     2/3 c  Chocolate chips
       5 lg Eggs
   1 1/2 ts Vanilla extract
      12 oz White chocolate
   Heat the oven to 325 degrees. Toast the hazelnuts on a baking sheet for 10
   to 15minutes, until they emit a nutty aroma but haen't turned dark brown
   inside.  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. Set aside to cool.
   Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee
   beans into the bowl of an electric mixer fitted with a paddle. Combine
   these ingredients on medium-low speed and then toss in the nuts and
   chocolate chips. In a separate bowl, lightly whisk together the eggs and
   vanilla extract.  With the mixer running on low speed, slowly add the egg
   mixture to the mixing bowl and mix until the dough comes together. Remove
   the bowl from the mixer and mix in any remaining dry ingredients from the
   bottom by hand.
   Form the logs as described in the Almond Biscotti recipe (see p. 35),
   making four logs instead of three. Bake thelogs at 325 degrees for 30 to 35
   minutes untilthe sides are firm, the tops are cracked, and the dough inside
   the cracks no longer looks wet.  Remove the baking sheet from the oven and
   reduce the temperature to 300 degrees. Let the logs cool on the baking
   sheet for at least 10 minutes before slicing. Cut the logs on a slight
   diagonal into 3/4-inch-thick slices. 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. Transfer the biscotti to a rack to cool.
   While the biscotti are cooling, chop the white chocolate and melt it in a
   microwave on low power or in a double boiler over simmering water. With a
   knife, spread white chocolate on one cut side to each cooled biscotti. Put
   the chocolate on one cut side of each cooled biscotti. Put the biscotti,
   white-chocolate side down, on a parchment-lined baking sheet. Allow the
   chocolate to harden. Peel the biscotti from the parchment and store in an
   airtight container.  MM Format Norma Wrenn