Hazelnut Cappuccino Biscotti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 1/3 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt
• 1/4 cup strong coffee, cooled
• 1 tablespoon skim milk
• 1 large egg
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup hazelnuts, toasted, skinned and coarsely chopped
• 1/2 cup chocolate chips or 1/2 cup chocolate, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 combine flour, sugar, baking soda, baking powder, cinnamon and salt.
• 3 in separate bowl, stir together coffee, milk, egg, egg and vanilla extract.
• 4 add coffee mixture to flour mixture.
• 5 stir by hand just until dough is soft.
• 6 stir in hazelnuts and chocolate chips.
• 7 turn dough onto lightly floured surface.
• 8 with floured hands, shape into two 8" logs.
• 9 place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.
• 10 bake 20 to 25 minutes, until golden and firm.
• 11 transfer logs to rack to cool 15 minutes.
• 12 reduce oven temperature to 275°f.
• 13 place logs on cutting board, trim ends and cut each log diagonally into ½" to ¾" slices using a serrated knife.
• 14 place slices cut side down on baking sheet.
• 15 return to oven, and bake 20 minutes.
• 16 flip cookies over, and bake 20 minutes longer.
• 17 transfer to rack to cool.
• 18 variation: for a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg beaten with 1 teaspoon water.