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Print this Recipe    Biscotti 38

Cappuccino Biscotti
Yield: 36 servings

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves, ground
1/4 cup strong and cold espresso
1 tablespoon strong and cold espresso
1 tablespoon milk
1 teaspoon milk
1 egg yolk, large
1 teaspoon vanilla
3/4 cup hazelnuts; toasted, skinned and chopped
1/2 cup chocolate chips, semisweet

To toast & skin hazelnuts, put in one layer in preheated 350 F oven
for 10 to 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.

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 a preheated 350 F oven for 35 minutes and let them
cool on the baking sheet on a rack for about 10 minutes. Reduce
the oven temperature to 300 F. 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 and store them in airtight containers.

MAKES: about 32

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