Preheat your oven to 350 degrees F (180 degrees C) and place rack in center
of oven. Place the hazelnuts on a baking sheet and bake for about 10
minutes or until their skins start to blister and peel. Remove from
oven and wrap the hazelnuts in a clean dish towel and let them 'steam' for
about five minutes. Then briskly rub the hazelnuts in the palms
of your hands to
remove their skins. Let cool and then coarsely chop.
In a small bowl whisk together the espresso (coffee), milk, egg
and vanilla extract.
the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking
soda, baking powder, salt,
and spices until combined. Stir in the chopped nuts and chocolate chips. Add the espresso mixture and beat until a
dough forms. With floured hands divide
the dough in half. On a lightly floured surface roll each half of dough into a log
about 9 inches (23 cm) long and 2 1/2 inches (6 cm) wide. Transfer the logs to a
parchment paper lined baking sheet, spacing about 4 inches (10 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.
oven temperature to 300 degrees F (150 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 - 8 minutes on each
side, or until they are firm and pale golden.
Remove from oven and place on a wire rack to cool. Store in an
Makes about 20 biscotti.
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Cappuccino Biscotti Recipe:
3/4 cup (110 grams)
2 cups (260 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
(2 grams) baking soda
(2 grams) baking powder
(2 grams) salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
cup (60 ml) espresso or strong coffee, at room temperature
1 tablespoon milk
1 large egg,
at room temperature
(4 grams) pure vanilla extract
1/2 cup (85 grams) semisweet
or bittersweet chocolate chips