Recipe (link is being weird, here it is) : kingarthurbaking.com/recipes/american-style-vanilla-biscotti-recipe

The gianduja variation comes from their Cookie Companion book which substitutes hazelnut flavor for the vanilla and adds 1c (113g) of chopped toasted hazelnuts and 1c (170g) of semisweet chocolate chips. The nuts and chips are stirred in along with the flour. To toast the hazelnuts, just throw em on a sheet pan at 300F for about 20-25 mins. The smell will let you know when they’re done and they’re usually sweating.

Original thread and explanation of why I’m doing this here

A forever favorite of everyone in my house, but I actually prefer the Italian style biscotti with a coffee. I used to work really hard on shaping them just right and measuring my width on the cuts to have everything perfect but then I watched my family eat them like they were throwing em in a wood chipper and decided that was too much work.