Chocolate Chip Cappucino Biscotti
(from Lawmom’s recipe box)
Source: Tina Wassermans's Cooking and More
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/3 cup brewed espresso or 1/3 cup water and 2 teaspoons instant Medaglio Doro espresso (can use coffee, but not as strong)
- 1 tablespoon milk (doesn't matter what %)
- 1 egg yolk
- 1 teaspoon vanilla
- 3/4 cup coarsely chopped toasted hazelnuts
- 1/2 cup chocolate chips
Directions
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Combine the flour, sugar, baking soda, baking powder, salt, cinnamon, cardamom, and allspice in a medium mixing bowl
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Whisk the espresso, milk, egg yolk, and vanilla in a bowl and then add to the flour mixture
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Mix until well combined and a dough is formed
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Add the nuts and chocolate chips and stir until incorporated (if nuts and chocolate chips are excluded it is then almost fat free)
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Turn dough out on a lightly foured board and knead for 5 to 6 strokes
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Divide dough in half
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Cover a cookie sheet with parchment paper and then lightly oil or flour your hands and pat each half of dough into a flattened log about 12 inches long and 2 inches wide
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Bake dough at 350 degrees F for 35 minutes or until lightly golden
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Cool for 5 minutes
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Slice each log crosswise at an angle into 1/2 inch pieces
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Place cookies cut side down on the original parchment paper and bake for 7 minutes
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Turm cookies over and bake for another 7 minutes or until golden brown
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Remove from oven and cool completely before serving or freezing for later use
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Rated: pretty good