Heat oven to 350°F.

Dissolve coffee crystals in the hot water.

Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.

Stir in remaining ingredients.

On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).

Bake about 30 minutes or until center is firm to the touch.

Cool 15 minutes on the cookie sheet.

Cut crosswise into 1/2 inch thick slices.

Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).

Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.

Immediately remove from cookie sheet to a wire rack.

When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).

Drizzle the chocolate over the biscotti using a spoon.

When cool, enjoy with a cup of coffee.