Traditions run strong in italian families. We are descendants of strong-willed Italian grandmothers who are absolutely, positively certain that almond biscotti are the only biscotti. While we adore Italian grandmothers and almond biscotti, we are, by nature, nontraditionalist. Our biscotti are firm, full of hazelnuts, always dunked in coffee, and larger than Grandma would approve of.
In a small bowl, whisk together the sugar, baking powder, salt, and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.
Turn the dough out onto the prepared baking sheet and shape it into a log about
Lower the oven temperature to 325 degrees F.
While the log is cooling, whisk the egg white and
Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and
Omit the cinnamon, replace the hazelnuts with
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