Hazelnut biscotti dipped in dark chocolate

Prep: 20 minutes Cool: 1 hour Cook: 40 minutes Makes: about 3 dozen Ideal for dipping in a cappuccino, these classic biscotti feature the quintessential pairing of dark chocolate and hazelnuts. 2 eggs 1 ⁄2 cup honey 1⁄2 cup butter, softened 1 teaspoon vanilla 2 1⁄2 cups hazelnut flour 1 cup all-purpose flour 1 cup chopped hazelnuts 1 teaspoon baking soda 1 teaspoon salt Dipping chocolate: 4 ounces bittersweet baking chocolate, chopped 1 tablespoon butter Heat the oven to 325 degrees. In a large mixing bowl or stand mixer, mix eggs, honey, butter and vanilla until well blended. In a separate bowl, whisk together the hazelnut and all-purpose flours, chopped hazelnuts, baking soda and salt. 2 Add the dry mixture to the wet mixture and stir until the ingredients are thoroughly combined. Form the dough into two flat loaves, each about 10 inches long and 1-inch high. 3 Bake on a parchment-lined cookie sheet until lightly browned, 20 minutes. Remove from the oven, place on a rack to cool, about 1 hour. Reduce the oven temperature to 250 degrees. 4 When the loaves have cooled enough to handle, slice into 1/2-inch pieces with a serrated knife. Place the slices on the baking sheet and return to the oven for an additional 20 minutes. 5 Dipping chocolate: In a heatproof bowl over a pan of simmering water, stir the chocolate and butter together until melted and combined. When the biscotti have cooled, dip the tops in the melted chocolate. Set them chocolate side up on wire racks until cool.