HAZELNUT CAPUCCINO BISCOTTI

By Jaxson

Ingredients

• 2 1/3 CUPS ALL PURPOSE FLOUR
• 1 CUP SUGAR
• 1/2 TSP BAKING SODA
• 1/2 TSP BAKING POWDER
• 1/2 TSP GROUND CINNAMON (OPTIONAL)
• 1/2 TSP SALT
• 1/2 CUP STRONG COFFEE, COOLED
• 1 TBSP 1% MILK
• 1 LARGE EGG
• 1 LARGE EGG WHITE
• 1 TSP VANILLA EXTRACT
• 3/4 CUP HAZELNUTS, TOASTED, SKINNED, AND COARSELY CHOPPED
• 1/2 CUP CHOCOLATE CHIPS OR CHOPPED WHITE CHOCOLATE

Preparation

Step 1

PREHEAT OVEN TO 350
COMBINE FLOUR, SUGAR, BAKING SODA, CINNAMON AND SALT.
IN A SEPARATE BOWL, STIR TOGETHER COFFEE, MILK, EGG, EGG WHITE AND VANILLA EXTRACT.
ADD COFFEE MIXTURE TO FLOUR MIXTURE. STIR BY HAND JUST UNTIL DOUGH IS SOFT. STIR IN HAZELNUTS AND CHOCOLATE CHIPS. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. WITH FLOURED HANDS, SHAPE INTO TWO 8 INCH LOGS. PLACE LOGS 2-3 INCHES APART ON BAKING SHEET COATED WITH COOKING SPRAY AND FLATTEN EACH INTO A RECTANGLE ABOUT 3 INCH WIDE. BAKE 20-25 MINUTES UNTIL GOLDEN AND FIRM. TRANSFER LOGS TO RACK AND COOL 15 MINUTES. REDUCE TEMPERATURE TO 275 PLACE LOGS ON CUTTING BOARD, TRIM ENDS AND CUT EACH DIAGONALLY INTO 1/2 INCH THICK SLICES USING A SERRATED KNIFE. PLACE CUT SIDE ON BAKING SHEET. REDUCE OVEN AND BACK 20 MINUTES LONGER. FLIP CUT SIDES OVER AND BAKE 20 MINUTES LONGER. TRANSFER TO RACK TO COOL.