Chocolate-Hazelnut Biscotti | America's Test Kitchen

Ingredients

• 1¼ cups hazelnuts, toasted and skinned, divided
• 1¼ cups (6¼ ounces/177 grams) all-purpose flour
• ½ cup (1½ ounces/43 grams) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon instant espresso powder
• ¼ teaspoon table salt
• 2 large eggs, plus 1 large white beaten with pinch salt, divided
• 1 cup (7 ounces/198 grams) sugar
• 4 tablespoons unsalted butter, melted and cooled
• ½ teaspoon vanilla extract
• Vegetable oil spray