BLACK CHOCOLATE BISCOTTI

Steps:

• Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
• Line two jelly roll pans with parchment paper and set aside.
• In a medium saucepan, melt butter over low heat.
• Remove from heat.
• Add the dark chocolate and let mixture rest 1 minute.
• Stir gently until the chocolate is melted and smooth; set aside.
• Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
• Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
• In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
• Add sugar, in 3 additions, mixing for 20 seconds after each addition.
• Beat 1 minute longer.
• Reduce speed to medium low.
• Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
• On low speed, add dry ingredients, in 2 additions, mixing only to combine.
• Using rubber spatula, fold in chopped chocolate and nuts.
• Let batter stand for 10 minutes to thicken.
• Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
• Brush tops and sides with egg wash.
• Bake for 20 to 22 minutes, or until tops are just set.
• Remove from oven and let stand for 20 minutes.
• Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
• Lay slices on their sides and toast in oven for 12 minutes.
• Turn the slices over carefully and toast for 8 minutes longer.
• Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
• Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
• If desired, biscotti may be frozen for up to 3 months.