Chocolate Hazelnut Biscotti

A blasting news in Seattle right now is "Cold"... we having a super super icy weather from Sunday night.. It snowed just 1-2 inches and outcome was terrible... for about 50000 people no power from past 48 hours or so , you can imagine how we all dependent on the power. Hoping for a better temperature for the long weekend.

It's been a month I haven't bake...got some baking cookbooks from a book fair and indulge to this recipe..A morning cuppa coffee and a choco biscotti on a freezing cold....

Ingredients:
1 cup hazelnuts
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter
3/4 granulated sugar
1 tsp coarse salt
3 large eggs
1 handful of bittersweet chocolate chips
1 large egg white for brushing
coarse sanding sugar

1. Set the oven rack in the middle position. Preheat the oven at 350F. Line a baking sheet and set aside.
2. In a small baking tray, place the hazelnuts in a single layer on a baking sheet and bake until they are lightly colored and the skins are blistered and cracking, 5 to 10 mins. Wrap in a kitchen towel and let steam for 1 min. Rub the nuts in the towel as many of the skins as possible, set aside to cool completely. Coarsely chop the hazelnuts.
3. In a medium bowl,whisk together flour, cocoa powder and baking powder, set aside.
4. In a large bowl, beat the butter,sugar and salt to medium speed until light fluffy 2-3 mins, scraping down the sides of the bowl, Add the eggs one at a time, beating after each addition until blended.
5. With the mixer on low speed,add the dry ingredients and beat until the flour is absorbed. Fold in the chocolate and the chopped hazelnuts.
6. On a lightly floured work surface, gently roll with lightly floured hands make a 17 inches long and 11/2 inches wide. Carefully, transfer to the prepared baking sheet. Brush with egg wash and sprinkle with sanding sugar. Bake for 20 mins.
7. Remove the logs from the oven and let cool on the baking sheet on a wire rack for 10 mins, Using the knife, cut the logs on the diagonal into slices about 3/4 inch thick. Return the slices to the baking sheet, laying each one on its side, and bake until the biscotti are completely fried and crisp, about 10-15 mins.
8. Cool the biscotti for 10 mins on the baking sheet on a wire rack. The n transfer them to the rack with a metal spatula and let cool completely.

9. Store in a covered container at room temperature for up to 1 week.