Cappuccino Biscotti

Servings: 36
Ingredients:

2 c  flour; unbleached, all purp
1 c  sugar
1/2 ts baking soda
1/2 ts baking powder salt
1/2 ts cinnamon
1/2 ts cloves, ground
1/4 c  espresso; strong
-brewed,coldand
1 tb espresso; strong brewed,
-cold
1 tb milk; and
1 ts milk
1    egg yolk, large
1 ts vanilla
3/4 c  hazelnuts; toasted, skinned*
- chopped
1/2 c  chocolate chips, semisweet

*To toast and skin hazelnuts, put in one layer in preheated 350F 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
bowlwhisk together the espresso, the milk, the yolk and the vanilla, adding
themixture to the flour mixture , beating until a dough is formed, and
stir inthe 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 350F 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 onthe 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
BISCOTTI
SOURCE: Gourmet magazine, December 1992

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