This recipe is kind of a cheat because I just tweaked a previously posted recipe. It's so delicious though - the sweet toasted hazelnuts, the gooey chocolate chips - yum!
To make these biscotti, start off with the basic almond biscotti recipe found here. Now, for the changes:
1. Substitute 1.5 teaspoons vanilla extract for the almond extract.
2. Substitute 1 cup chopped hazelnuts for the chopped almonds.
3. Add 1/4 cup unsweetened cocoa powder, 2 teaspoon ground espresso, and 1 cup chocolate chips.
Follow all the same baking instructions and there you have it! Very easy to do, especially if you're already making the almond biscotti. Also, if you're worried about the biscotti tasting like espresso, don't be. Two teaspoons aren't enough to make them taste like espresso but it greatly enhances the flavor of the chocolate.