Prep 30 mins
Cook 40 mins
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)!
- 2 cups unbleached all-purpose flour
- 1 tablespoon espresso, strong brewed and cold
- 1 cup sugar
- 1 tablespoon milk
- 1⁄2 teaspoon baking soda
- 1 teaspoon milk
- 1⁄2 teaspoon baking powder
- 1 large egg yolk
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup hazelnuts, toasted and skinned
- 1⁄2 teaspoon clove, coarsely ground
- 1⁄4 cup espresso, strong brewed and cold
- 1⁄2 cup semi-sweet chocolate chips
- 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 each side, or until they are pale golden.
- Transfer the biscotti to racks to cool and then store in airtight containers.
Wonderful and crunchy. I used almonds and also added a tbsp of olive oil. The clove was overpowering. I will reduce or eliminate it next time.