Chocolate Expresso Biscotti

This Pass-Along recipe comes from Lori and she adds:
"Here's a recipe for you. I make these every year and people go mad for them."

4 cups all-purpose Flour + flour for board
2 cups strained Dutch-processed Cocoa powder
2 tablespoons Baking powder
Pinch of salt
2 teaspoons Expresso coffee powder
2 teaspoons Cinnamon
½ teaspoon Chipolte pepper

2 sticks unsalted Butter
6 large Eggs
2 1/2 cups Sugar
1 cup dry Fruit pre-soaked in 4-oz liqueur: orange peel/sambucca, cherries or cranberries/cointreu. Soak for at least 2 days.

2 cups Hazelnuts, toasted (substitute: walnuts, pecans, chocolate chips. chocolate covered expresso beans…)
16 ounces Good quality bittersweet chocolate (for glazing toasted biscotti) or substitute white chocolate for contrast.

1. Heat the oven to 350°F. Lightly dab the corners of your cookie sheets with butter and line them with baking parchment.
2. Whisk together the flour, cocoa, baking powder, expresso powder, cinnamon, and chipolte. Set aside.
3. In the bowl of an electric mixer, beat the butter until soft and light. Then add eggs and pinch of salt. Continue beating on medium speed until batter lightens in color.
4. Gradually add the sugar, taking about 2 minutes. In the last minute add the fruit and liqueur.
5. Add the dry ingredients about a cup at a time, mixing only until everything looks wet.
6. Remove the bowl from the mixer, and using a spatula, stir in the nuts. The dough will be soft. Let it rest for 10 minutes to thicken.
7. Drop the dough onto a heavily floured board and kneed. Cut dough in half and form logs 2 inches wide.
8. Put logs onto baking sheets about 3 inches apart. Use palm of your hand to flatten them to maybe an inch high. Bake for 20 to 25 minutes. To ensure even baking, rotate the pans half way through. Top should be a little darker with tears where steam has escaped in baking. Test it by pressing your finger on top: if done, cookie will spring back not leave a mark. The bottom should be a shade darker than the top. Remove to cooling rack and them sit for 20 minutes.
9. Using your sharpest knife, cut the logs on the diagonal into 1-inch-thick slices. Turn the slices cut side up and return to the oven for 15 minutes. Turn the biscotti over and bake for 5-10 minutes longer. You are looking for a nice crisp plane along the side of your cookie.
10. While the toasted biscotti are cooling, melt the chocolate using an electric chocolate pot or a double boiler. Dip the ends into the chocolate and set on wax paper. Harden off the chocolate by setting them in the refrigerator for an hour.

YEILD: 2-4 dozen. STORAGE: Store in an airtight container, layered between strips of wax paper, to up to 3 weeks. Hide them from everyone in the house, as fox have been known to pinch frozen cookies and leave the containers empty.)