2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tsp instant coffee powder
1 stick of butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup toasted chopped hazelnuts
1/3 cup dark chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and coffee powder. In a large bowl with an electric mixer beat together the sugar and butter until light and creamy. Add the eggs and vanilla and beat until combined. Stir in the flour mixture to form a stiff dough. Fold in the nuts and chips.
On prepared baking sheet with floured hands from dough into two 10 x 2 logs. You can play around with size of the logs to come up with the size of biscotti you prefer.
Bake logs for 35 minutes until slightly firm to the touch. Remove from oven and allow to cool on baking sheet for at least 10 minutes. On a cutting board cut biscotti on the diagonal into 3/4 inch slices. Arrange biscotti cut sides down on the baking sheet and bake until crisp, approximately 10 more minutes. Cool completely on a wire rack.
Store in an airtight container one week or freeze for up to one month.
