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Cappuccino Biscotti: Preheat oven to 350
degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 10 - 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam
for about 5 minutes. Then briskly rub the towel back and forth to
remove the skins of the hazelnuts. Let cool and then coarsely
chop. Set aside.
Reduce oven
temperature to 300 degrees F (150 degrees C) and line a baking sheet
with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set
aside.
In
the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt,
spices, and espresso powder until combined. Gradually add the egg 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 logs to the
prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch
(logs will spread during baking). Remove from oven and let cool on a wire rack
for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into
3/4 inch
(2 cm) slices. Arrange the slices on the baking sheet and bake 10
minutes, turn slices over, and bake another 10 minutes or until firm
to the touch. Remove from oven and let cool. Store in an airtight
container.
Makes about 24 biscotti.
Adapted from Gourmet Magazine
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