Cappuccino Biscotti

I'm seriously addicted to  biscotti and this cappuccino wraps up the deal.

This biscotti was so good that I ate the whole batch all alone.. I can hear you gasping. That's bad, I admit. 
Well try it and you'll  know exactly why there's only crumbs left.

3/4 cup (100 grams) hazelnuts

2 cups (260 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup (60 ml) espresso or strong coffee, cooled

1 tablespoon milk

1 large egg

1 teaspoon pure vanilla extract

1/2 cup (85 grams) semisweet chocolate chips

In a small bowl whisk together the espresso, milk, egg and vanilla extract.  

In the bowl   beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. 

Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. 

On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches (7.5 cm) apart. 

Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.

Reduce the oven temperature to 300 degrees F (149 degrees C).

On a cutting board cut the logs crosswise on the diagonal into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet, and bake for 5 minutes on each side, or until they are pale golden. Remove from oven and place on a wire rack to cool. Store in an airtight container.

Makes about 24 biscotti.  Taken from here

Seriously readers  try this!

I made another fresh batch.... (yes I felt guilty eating it all alone) and dipped it in melted chocolate.

Enjoy.....jue