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Cappuccino Biscotti Cookies

Cappuccino Biscotti Cookies

Ingredients For: Cappuccino Biscotti Cookies

2 cups unbleached all-purpose flour
1-cup sugar
1/2-teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2-teaspoon salt
1/2-teaspoon cinnamon

1/2-teaspoon ground cloves
1/4 cup plus 1 tablespoon strong brewed espresso, cooled
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1-teaspoon vanilla
3/4 cup hazelnuts, toasted, skinned* and chopped coarse
1/2-cup semisweet chocolate chips

Instructions For: Cappuccino Biscotti Cookies

In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon, and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk, and the vanilla, add the mixture to the flour mixture, beating until a dough is formed, and stir in the hazelnuts and the chocolate chips. Turn the dough out onto a floured surface, knead it several times, and halve it.

Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350 F. oven for 35 minutes and let them cool on the baking sheet on a rack for 10 minutes. Reduce the oven temperature to 300o F. On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake the cappuccino biscotti cookies for 5 to 6 minutes on each side, or until they are pale golden. Transfer the cappuccino biscotti cookies to racks to cool and store them in airtight containers.

* Toasting & skinning hazelnuts:

Bake the hazelnuts in 350 degree oven for 10 to 15 minutes, or until they are lightly colored and the skins blister. Wrap in a towel and let steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.

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