Cappuccino Biscotti
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2 c. unbleached, all-purpose flour
1 c. sugar
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. cloves, ground
1/4 c. plus 1 T. strong brewed espresso, cold
1 T. plus 1 t. milk
1 yolk from a large egg
1 t. vanilla
3/4 c. hazelnuts, toasted, skinned*, chopped coarsely
1/2 c. semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer fitted with the paddle attachment, blend the
flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon
and the cloves until the mixture is combined well.
In a small bowl whisk together the espresso, the milk, the yolk and the vanilla,
adding the mixture to the flour mixture , beating until a dough is formed, and
stir in the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface, knead it several times and halve it.
Working on a large buttered and floured baking sheet, with floured hands, form
each piece of dough into a flattish log 12 inches long by 2 inches wide and
arrange the logs at least 3 inches apart on the sheet. Bake the logs in the
middle of the oven for 35 minutes and let them cool on the baking sheet on a
rack for about 10 minutes. Reduce the oven temperature to 300F.
On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices,
arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5
to 6 minutes on each side, or until they are pale golden. Transfer the biscotti
to racks to cool thoroughly. They may be stored in airtight containers.
Makes: approximately 32 cookies
NOTE: to toast & skin hazelnuts, put in one layer in preheated 350F oven for
10-15 minutes or until they are colored lightly and skins blistered. Wrap the
nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the
towel to remove as much skin as possible and let them cool.
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