Cappuccino Biscotti

Ingredients

• 1/4 cup hazelnuts, toasted, skinned and coarsely chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1 teaspoon instant espresso powder (optional) or instant coffee powder (optional)
• 1/2 cup semi-sweet chocolate chips

Directions

1. 1

   Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

2. 2

   In a small bowl whisk together the eggs and vanilla extract. Set aside.

3. 3

   With a hand mixer, beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.

4. 4

   Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.

5. 5

   With floured hands divide the dough in half.

6. 6

   On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.

7. 7

   Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch

8. 8

   Remove from oven and let cool on a wire rack for about 10 minutes.

9. 9

   On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices.

10. 10

    Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

11. 11

    Remove from oven and let cool.