Milk Chocolate Biscotti

From Nick Malgieri – Makes about 4 dozen

1 cup cane sugar
1 1/2 cups chopped, skinned hazelnuts or walnuts
1/2 cup unsweeteened cocoa powder
8 oz. milk chocolate, cut into 1/4-inch pieces
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
4 large eggs
1 teaspoon vanilla extract

Set a rack in the middle level of the oven and preheat to 325°F. Cover 2 large cookie sheets or jelly roll pans with parchment paper or foil and set aside.

Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.

Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the chocolate mixture.

Whisk the eggs and vanilla in a separate bowl and stir into the flour mixture to form a dough.

On a lightly floured surface, press dough together. Divide dough in half and roll each half into a tight log the length of the pans you are using (14 to 18 inches). Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.) Bake until well risen and firm, about 30 minutes. Cool the logs on the pans for 10 minutes.

After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.* Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20-23 minutes. Cool on pans and store in a tin or plastic container with a tight-fitting lid.

Optional: melt 1/2 cup of chocolate chips and drizzle the biscotti with the melted chocolate. Let the chocolate harden before storing.

*Cutting the logs can be a little tricky; take your time. If the ends break off, use a sharp steak knife to score the dough at the ends, then gently saw and press down the serrated knife to make the slice.