CAPPUCCINO BISCOTTI
2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup plus 1 tablespoon strong brewed espresso, cooled
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1 teaspoon vanilla
3/4 cup hazelnuts, toasted*, skinned, and chopped coarse
1/2 cup semisweet chocolate chips
*Toast in one layer in a baking pan in a preheated 350 degree oven
for 10-15 minutes, or until they are colored lightly and the skins
blister. Wrap the nuts in a kitchen towel and let them steam for 1
minute. Rub with the towel to remove as much of the skins as
possible and let them cool.
In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking soda, the baking powder, the
salt, the cinnamon, and the cloves until the mixture is combined
well. In a small bowl whisk together the espresso, the milk, the yolk,
and the vanilla, add the mixture to the flour mixture, beating until
a dough is formed, and stir in the hazelnuts and the chocolate chips.
Turn the dough out onto a floured surface, knead it several times,
and halve it. Working on a large buttered and floured baking sheet,
with floured hands form each piece of dough into a flattish log 12
inches long and 2 inches wide and arrange the logs at least 3 inches
apart on the sheet. Bake the logs in the middle of a preheated 350
degree oven for 35 minutes and let them cool on the baking sheet on
a rack for 10 minutes. Reduce the oven temperature to 300 degrees.
On a cutting board cut the logs crosswise on the diagonal into 3/4-
inch-thick slices, arrange the biscotti, cut sides down, on the baking
sheet, and bake them for 5 to 6 minutes on each side, or until they
are pale golden. Transfer the biscotti to racks to cool and store them
in airtight containers. Makes about 32 biscotti.