These firm but tender mocha hazelnut biscotti combine the beautiful flavors of coffee, chocolate, and hazelnut into a dunkable treat. Join chef and cookbook author Carla Lalli Music as she walks you through the recipe step by step to create cookies that don’t break apart when dipping in your favorite drink. What do you like your biscotti with? Let us know in the comments! GET THE RECIPE ►► https://f52.co/3C3HhKVPREP TIME: 40 minutesCOOK TIME: 1 hour 30 minutesMAKES: about 24 biscottiINGREDIENTS1 1/2 cups (67 g) hazelnuts3 large eggs2 tablespoons (16 g) instant coffee or espresso2 cups (240 g) all-purpose flour1/4 cup (20 g) unsweetenedDutch-process cocoa powder2 teaspoons (10 g) baking powder1 teaspoon (3 g) kosher salt8 tablespoons (4 ounces/ 112 g) unsalted butter, at room temperature1 cup (192 g) sugar, plus more for sprinkling2 teaspoons (10 ml) pure vanilla extract1/2 cup (90 g) semisweet chocolate chipsReprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.