• In a large mixing bowl, stir together flour, hazelnuts, chocolate pieces, cocoa powder, espresso powder, baking powder, baking soda, and salt.

  • In a very large mixing bowl, beat butter for 30 seconds to soften. Gradually add sugar. Add eggs, one at a time, beating after each. Stir in the dry ingredients.

  • Divide dough in half. Shape each portion into a 12x2x1-inch log. Place 4 inches apart on ungreased cookie sheet.

  • Bake in a 375 degree F oven for 25 to 30 minutes or until lightly browned and edges are firm. Cool on a cookie sheet for 1 hour.

  • Cut each log diagonally into 1/2-inch slices. Lay slices, cut sides down, on the ungreased cookie sheet.

  • Bake in a 325 degree F oven for 5 minutes; turn pieces over. Bake for 5 to 10 minutes more or until dry and crisp. Remove; cool.

  • In a small, heavy saucepan, melt white baking bar and shortening over low heat, stirring occasionally. Drizzle over slices. Makes about 40 biscotti.

Nutrition Facts

179 calories; 9 g total fat; 3 g saturated fat; 23 mg cholesterol; 121 mg sodium. 23 g carbohydrates; 1 g fiber; 3 g protein; 21 RE vitamin a; 1 mg vitamin c; 40 mg calcium; 1 mg iron;