3 eggs 1 cup sugar 3 T instant espresso powder 1 T vanilla 2-1/2 cups all purpose flour 1 t baking powder ¼ t salt 3 T espresso grounds 1 cup bittersweet chocolate, chopped     Preheat oven to 350F.  In a large mixing bowl, whip together the eggs and sugar until thick and light, at least 10 minutes.  Add the espresso powder and vanilla and whip another few minutes.  In a separate bowl, combine the flour, baking powder, salt, and espresso grounds.  Fold in the egg mixture and flour mixture together, then fold in the chopped chocolate.  Shape the dough into a single strip about 3 inches wide and place onto a cookie sheet lined with parchment or waxed paper.  Bake until golden brown and baked through, about 30 to 40 minutes.  Let cool.  When cool enough to handle, slice thinly and spread out on a cookie sheet.  Re-bake sliced biscotti at 200F for 4 to 5 hours until baked through.  Remove the baking sheet from the oven and transfer to a cooling rack. Makes 18 to 20 biscotti. Reprinted with permission from "Mocha", copyright 2007 by Michael Turback, published by Ten Speed Press, Berkeley, CA.