Peanut and Almond Biscotti

I'm really craving of biscotti which I can find easily at Second Cup, but I really want to make it by myself. I'm still learning how to bake properly thou. There is a baking website that I really trust, you can click in here, so I made this biscotti based on that recipe. Because I don't have any hazelnut simply I substitute it with peanuts and almonds, still taste good.

So, here it is the recipe:

Ingredients:

1 cup peanuts

4 oz semisweet chocolate

1/2 cup almond

1 cup brown sugar

1 3/4 cup all purpose flour

1/3 cup cocoa powder

1 tbs coffee powder

1 tsp baking soda

1/4 tsp salt

3 large eggs

1 1/2 tsp vanilla extract

Direction:

1. Preheat oven to 350 degrees to toast peanuts for 10 minutes. Put in a food processor until it chopped finely. Put down the oven temperature to 300 degrees.
2. Sift/whisk flour, cocoa powder, coffee powder, baking soda and salt.
3. Melt the chocolate and mix with sugar.
4. With hand mixer beat eggs and vanilla extract about 30 seconds. Add the chocolate mixture and flour mixture. Add the peanuts and almonds about halfway through mixing.
5. With greased hands, divide the dough in a half. On a lightly greased surface, roll each half of dough into a log about 10 inches or 25 cm long and 2 inches wide. Transfer to prepared greased pan spacing about 7.5 cm. Bake until almost firm to touch, about 35-40 minutes. Remove from oven and let it cool for 10 minutes.
6. Using a long spatula, transfer the log to cutting board. Cut the dough into slices 3/4 inches (2 cm) thick on the diagonal. Arrange the slices cut side-down on the greased pan or baking sheet. Bake for 15 minutes. Turn the slices over and bake until crisp and dry for about 15 minutes.