Milk Chocolate Biscotti

Recipe from nick malgieri

Set a rack in the middle level of the oven and preheat to 325 degrees.

Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.

Place the sugar , nuts , cocoa , and milk chocolate in the food processor and pulse until finely ground.

Mix the flour , baking powder , and salt and sift into a mixing bowl.

Stir in the ground mixture.

Whisk the eggs and vanilla and stir into the flour mixture to form a dough.

On a lightly floured surface , press dough together.

Divide dough in half and roll each half into a log the length of the pans you are using.

Place each log on a pan and flatten slightly.

Bake until well risen and firm , about 30 minutes.

Cool the logs on the pans.

After the logs have cooled , detach from paper and slice them about 1 / 2-inch thick with a sharp serrated knife.

Place back on paper-lined pans , cut side down , and bake again until dry and crisp , about 20 minutes.

Cool on pans and store in a tin or plastic container with a tight-.

sugar, hazelnuts, cocoa powder, milk chocolate, all-purpose flour, baking powder, salt, eggs, vanilla extract