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1
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 min or possibly till they are colored lightly and skins blistered.
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2
Wrap the nuts in a kitchen towel and let them steam for 1 minute.
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3
Rub the nuts in the towel to remove as much skin as possible and let them cold.
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4
In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking pwdr, the salt, the cinnamon and the cloves till the mix is combined well.
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5
In a small bowl whisk together the espresso, the lowfat milk, the yolk and the vanilla, adding the mix to the flour mix , beating till a dough is formed, and stir in the hazelnuts and chocolate chips.
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6
Turn out the dough onto a floured surface, knead it several times and halve it.
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7
Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet.
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8
Bake the logs in the middle of a preheated 350F oven for 35 min and let them cold on the baking sheet on a rack for about 10 min.
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9
Reduce the oven temperature to 300F.
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10
On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 min on each side, or possibly till they are pale golden brown.
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11
Transfer the biscotti to racks to cold and store them in airtight containers.
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12
MAKES: about 32 BISCOTTI
