Gourmet Cappuccino Biscotti
I have had this recipe for a while now and have not tried it yet. It took forever and a day to type (no wonder i have carpel tunnel)! from gourmet december 1992.
Steps
Preheat oven to 350.
In bowl of a electric mixer fitted with the paddle attachment , combine the flour , sugar , baking soda , baking powder , salt , cinnamon and cloves.
Blend until the mixture is combined well.
In small bowl , whisk together espresso , milk , egg yolk and vanilla extract.
Add egg mixture to flour mixture.
Beat until a dough is formed.
Stir in the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface.
Knead it several times and halve it.
On a large buttered and floured baking sheet with floured hands , form each piece of dough into a flat log 12 inches long by 2 inches wide.
Arrange logs at least 3 inches apart on the sheet.
Bake the logs in the center of oven for 35 minutes.
Let cool on the baking sheet on a rack for about 10 minutes.
Reduce the oven temperature to 300.
On a cutting board , cut the logs crosswise on the diagonal into 3 / 4 inch slices.
Arrange the biscotti , cut side down , on the baking sheet.
Bake 5-6 minutes on.
Ingredients
unbleached all-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, clove, espresso, milk, egg yolk, vanilla extract, hazelnuts, semi-sweet chocolate chips