Cappuccino Biscotti 

2 cups all-purpose flour 
l cup sugar 
l/2 teaspoon baking soda 
l/2 teaspoon baking powder 
l/2 teaspoon salt 
l/2 teaspoon cinnamon 
l/4 teaspoon cloves 
l/4 cup plus l tablespoon strong espresso, cooled 
l tablespoon plus l teaspoon milk 
l large egg yolk 
l teaspoon pure vanilla extra 
¾ cup hazelnuts, toasted, skinned and chopped coarse 
l/2 cup semisweet chocolate chips 

In an electric mixer fitted with the paddle attachment blend the flour, sugar, 
baking soda, baking powder, salt, cinnamon and cloves. In a small bowl whisk 
together the espresso, milk egg yolk, and vanilla. Add this mixture to the flour 
mixture, beating until a dough is formed. Stir in the hazelnuts and the 
chocolate chips. 

Turn the dough onto a floured surface, knead it several times, and halve it. 
Working on a floured surface with floured hands, roll the dough into two logs 
about l2 inches long and 2 inches wide. Transfer the logs on a parchment lined 
baking sheet (l2 x l7) and flatten the logs a bit. Arrange the logs about 3 
inches apart to allow for spreading. Bake the logs in the middle of a preheated 
350 degree oven for 35 minutes and then let them cool on the baking sheet on a 
rack for l0 minutes. Reduce the oven temperature to 300 degrees. On a cutting 
board cut the logs crosswise on the diagonal into 1 inch slices. Arrange the 
slices, cut sides down, on the baking sheet, and bake them for 5 minutes on each 
side, or until they are pale golden. Transfer the biscotti to racks to cool and 
store them in airtight containers. Makes about 32 biscotti.