Recipe by: Emily Luchetti, fine Cooking October/November 1994 I've used walnuts every time I've made these. Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven'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 thetowel to remove the skins. Set aside to cool. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extact. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Divide the dough into four equal parts. With floured hands, roll each part into a log about 25 cm long and 5 cm in diameter. Place the logs 10 cm apart on greased or parchment lined baking sheets. Bake the logs at 160ºC or 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. Remove the baking sheets from the oven and reduce the temparature to 300. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 2 cm 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 ina microwave on low power or in a double boiler. With a knife, spread white chocolate on one cut side of each cooked 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. ----