Chocolate Biscotti Recipe

4 oz. unsweetened chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
3 large eggs
1-1/4 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup hazelnuts or walnuts, chopped
1 egg white, lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat.

Beat eggs and vanilla at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended.

Combine flour and baking powder; stir into chocolate mixture. Stir in nuts.

Flour hands, and form dough into a 13-inch log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350 degrees F for 45 minutes; cool on a wire rack.

Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350 degrees F for 10 minutes on each side. Remove to wire racks to cool.

For more biscotti recipes, see Biscotti, Bars and Brownies (Specialty Cookbook Series).