Capuccini Biscotti

By LoriCaputo

Ingredients

• 2 cups flour
• 1 cup sugar
• ½ tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. cloves
• ¼ cup plus 1 tbsp. strong espresso, cooled
• 1 tbsp. plus 1 tsp. milk
• 1 large egg yolk
• 1 tsp. vanilla
• ¾ cup hazelnuts, toasted, skinned, and chopped coarsely
• ½ cup semi-sweet chocolate chips

Preparation

Step 1

Combine flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves. In a small bowl whisk together the espresso, milk, yolk, and the vanilla. Add the liquid mixture to the flour mix, beating until dough is formed. Stir in the nuts and chocolate chips. Knead the dough on a floured surface and roll into 2 logs. Flatten a bit and place onto a baking sheet, 3 inches apart. Bake at 350 degrees for 35 minutes, then cook 10 minutes. Reduce the oven temperature to 300 degrees. Cut the log crosswise on the diagonal into 1 inch sliced. Arrange the slices, cut side down, on the baking sheet, and bake them for an additional 5 minutes, or until they are golden.