---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Triple-Chocolate Biscotti
  Categories: Desserts, Biscotti, Italian
       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 Dark-roast Coffee beans;
            -ground fine, 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~. 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 Š 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, making four logs instead of three. Bake
   thelogs at 325~ 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~. 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 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
  
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