Cappuccino Biscotti Recipe

Cappuccino Biscotti: 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 - 15 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.  

In 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.

Reduce the 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 airtight container.

Makes about 20 biscotti.

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