I guess true Italian biscotti doesn't have any fat in the recipe which gives it its texture. This allows you to truly dip your cookie and allow it to absorb your coffee or milk without fear of the cookie crumbling apart. This recipe is just like that - perfect for dipping.
Chocolate Hazelnut Biscotti
adapted from this recipe from Smitten Kitchen which was adapted from The New York Times 12/12/93
1/2 C hazelnuts
1 1/4 C whole white flour, plus more for work surface
1/4 C cocoa powder
1/2 Tbsp finely ground dark roast coffee
pinch of salt
1/4 tsp baking soda
scant 1/2 tsp baking powder
2 large eggs
2/3 C sugar
1. Roast hazelnuts on the top rack of a preheated 350F oven for about 10 minutes. Remove from oven and rub nuts with a clean dish towel to remove most of the skins. Set aside.
2. Beat eggs lightly, then remove 1 Tbsp and set aside.
3. Mix together dry ingredients ( except sugar) until evenly mixed. Set aside.
4. Beat sugar with eggs, then add remaining dry ingredients and form dough. It will be soft and sticky.
5. Place dough on a well floured work surface and form into a flat log 2 inches x 12 inches long. Pour hazelnuts on top of the log, and use fingers to press hazelnuts into the dough.
6. Place the log on a cookie sheet lined with parchment paper, and brush with left over egg.
7. Bake in oven for 20 minutes. Remove from oven and cut with a serrated knife on the diagonal into about 30 pieces. Place the cookies, cut side down on the cookie sheet, and return to oven to bake for another 20 minutes.
8. Allow cookies to cool completely before enjoying or storing.