Almond Espresso Biscotti

1. 1

   Preheat oven to 350.

2. 2

   Grease and flour large baking sheet.

3. 3

   In large bowl, with electric mixer, gently combine flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves.

4. 4

   In small blowl, whisk egg yolk, espresso, milk, and vanilla.

5. 5

   Add to flour mixture.

6. 6

   Beat until dough is formed and stir in toasted almonds and chocolate chips.

7. 7

   Place dough on floured surface and knead several times, adding flour if needed to prevent sticking.

8. 8

   Divide dough in half.

9. 9

   With floured hands, form each piece of dough into a flat 2 x 12-inch log.

10. 10

    Arrange logs at least 3 inches apart on prepared baking sheet.

11. 11

    Bake 35 minutes.

12. 12

    Cool on baking sheet 10 minutes.

13. 13

    Reduce oven temperature to 300 degrees.

14. 14

    Place logs on cutting board and slice crosswise and diagonally, into 3/4-inch thick slices.

15. 15

    Arrange slices on baking sheet and bake 8-10 minutes per side, or until pale golden brown.

16. 16

    Transfer to rack, cool and store in airtight container up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.