Ingredients

2 tablespoons unsalted butter, slightly softened
1 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract
1 plus 2 tablespoons all-purpose flour
1/2 cup plus 2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 3/4 cups hazelnuts, whole, toasted
3/4 cup semisweet chocolate chips
1 large egg for egg wash

Directions

Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.

In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.

Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300ºF.

Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

Cool and eat, or pack in an airtight container to store for up to 6 weeks. They freeze well, too—if you have any that don’t get eaten right away.