baking, cooling and setting times Special Equipment: A chocolate thermometer, heating pad with a control dial (such as the type used for backaches).

and preheat to 350 degrees F. Spread the hazelnuts in a single layer on a baking sheet and roast for 8 to 12 minutes, shaking the pan two or three times, until the nuts are fragrant. Wrap the nuts in a clean towel and cool completely. Transfer the nuts to a large sieve and rub them back and forth to remove the loose skins. Using a large sharp knife, cut the nuts into halves.

Make the biscotti:

1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.

2.In a food processor fitted with the metal chopping blade, combine the flour, sugar, cocoa, baking powder, and salt. Process in on/off pulses until blended. Add the butter and process in on/off pulses until the mixture forms coarse crumbs.

3.Scrape the mixture into a large bowl. Using a rubber spatula, stir in the hazelnuts and coconut.

4.Break the whole eggs into a measuring cup with a pouring spout. Add the eggyolk and beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use later as egg wash. Add the vanilla to the egg mixture in the measuring cup and stir until blended.

5. Make a well in the center of the flour/nut mixture and using a rubber spatula, stir until the mixture starts to clump together. Using your hands, form the mixture into a ball.

6.Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.

7.With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place the logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with the heel of your hand to the width of 1 1/4 inches. Lightly brush the logs with the reserved egg wash.

8.Bake for 25 to 35 minutes, until the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cool the logs for 20 minutes.

9. Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F.

10.With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into 1/2-inch thick slices. Place the biscotti standing up, 1/2 inch apart on two ungreased "insulated" cookie sheets.

11.Bake an additional 15 to 25 minutes, until the biscotti are dry and the sides begin to color. Transfer to a wire rack to cool completely.

Coat the biscotti in chocolate:

1.Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set the control dial to the lowest setting. Press the heating pad in a 1 1/2-quart bowl. (The edges of the pad will hang over the top edge of the bowl.)

2.Place half the chopped chocolate in a 1-quart microwave-safe glass bowl. Microwave on Medium (50 percent) power for 2 to 5 minutes, stirring every 60 seconds, until smooth. Add the remaining chopped chococolate and stir gently for 1 minute, until half is melted.

continued in part 2