CHOCOLATE ORANGE BISCOTTI

Steps:

• Mix dough: Position oven racks in middle and top of oven, heat to 350*F. Toast hazelnuts until skins well-browned, @ 10 minutes. Spread on cutting board to cool. Roughly chop (if nuts are bigger than ½ inch.) With electric mixer fitted with paddle attachment, beat butter on med-high speed until light and creamy. Add eggs one at a time. Add sugars, extracts, espresso and cocoa powders, scraping down sides of bowl as needed. Add orange peel, flour, baking powder and salt. Add hazelnuts and chocolate slivers, mixing just to combine. Dough will be stiff and a bit sticky. Let dough rest for 15-30 minutes before shaping. Shape dough and do initial baking: Line baking sheets with parchment. Divide dough into sixths. Using little flour on work surface, roll each piece into a log that's 12-14 inches long and 1 1/4 inches wide, working out air pockets as you go. (If you're working ahead, wrap logs in plastic and refrigerate overnight.) Set logs on lined baking sheet, @ 3 inches apart, patting sides to smooth and straighten. In small bowl, beat egg whites with orange extract until foamy. Brush tops and sides with egg white and sprinkle with sugar. Bake on middle rack until firm in the center, 30-35 minutes, rotating sheets to ensure even baking. Set sheets on racks until logs are cool enough to handle and so dough won't compress when you cut it, @ 30 minutes. Bake a second time: Reduce oven temperature to 300*F. Line baking sheets with parchment. With serrated knife, saw logs into 1/2-inch-thick slices, cutting crosswise. Lay slices flat on baking sheets. Brush tops with more egg white and sprinkle with more sugar. Bake @ 15 minutes, rotating sheets and switching their positions as needed. Turn biscotti over and repeat. Bake another 10-15 minutes, making sure chocolate doesn't burn. The centers will feel somewhat soft even when fully baked; they'll harden as the cookies cool. Set baking sheets on racks, letting biscotti cool and crisp completely on the sheets.