Gourmet Cappuccino Biscotti

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon espresso, strong brewed and cold
• 1 cup sugar
• 1 tablespoon milk
• 1/2 teaspoon baking soda
• 1 teaspoon milk
• 1/2 teaspoon baking powder
• 1 large egg yolk
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3/4 cup hazelnuts, toasted and skinned
• 1/2 teaspoon clove, coarsely ground
• 1/4 cup espresso, strong brewed and cold
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350°.
• 2 in bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
• 3 blend until the mixture is combined well.
• 4 in small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
• 5 add egg mixture to flour mixture; beat until a dough is formed. stir in the hazelnuts and chocolate chips.
• 6 turn out the dough onto a floured surface. knead it several times and halve it.
• 7 on a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
• 8 arrange logs at least 3 inches apart on the sheet.
• 9 bake the logs in the center of oven for 35 minutes.
• 10 let cool on the baking sheet on a rack for about 10 minutes.
• 11 reduce the oven temperature to 300°.
• 12 on a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
• 13 arrange the biscotti, cut side down, on the baking sheet.
• 14 bake 5-6 minutes on each side, or until they are pale golden.
• 15 transfer the biscotti to racks to cool and then store in airtight containers.