Triple Chocolate Biscotti

Uses chocolate chips, Dutch-process cocoa, and white chocolate (which the finished cookies are dipped in). The flavor is boosted by the addition of finely ground coffee or espresso powder. Recipe calls for toasted hazelnuts but toasted walnuts or almonds would be great too. And it's a pretty cookie.

The recipe originally appeared in issue #5 of Fine Cooking magazine. Recipe is not available online.

Note: Although I listed this special issue as dated 2008, the issue actually has no date, only an issue number (23). It is the issue with a stack of raspberry-hazelnut linzer cookies on the cover. To the best of my recollection, it was the holiday issue from about 2 years ago, so I dated it 2008.