Almond Espresso Biscotti

Total Time: 1 hr Cook Time: 1 hr

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
• 1/2 teaspoon ground cloves
• 1 egg yolk
• 1/2 cup coffee, strong and cooled
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup almonds, toasted and coarsely chopped
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350. grease and flour large baking sheet.
• 2 in large bowl, with electric mixer, gently combine flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves.
• 3 in small blowl, whisk egg yolk, espresso, milk, and vanilla. add to flour mixture. beat until dough is formed and stir in toasted almonds and chocolate chips.
• 4 place dough on floured surface and knead several times, adding flour if needed to prevent sticking. divide dough in half. with floured hands, form each piece of dough into a flat 2 x 12-inch log. arrange logs at least 3 inches apart on prepared baking sheet. bake 35 minutes.
• 5 cool on baking sheet 10 minutes.
• 6 reduce oven temperature to 300 degrees. place logs on cutting board and slice crosswise and diagonally, into 3/4-inch thick slices. arrange slices on baking sheet and bake 8-10 minutes per side, or until pale golden brown.
• 7 transfer to rack, cool and store in airtight container up to 1 month.