Cappuccino Biscotti

Have you ever wondered how the name Cappuccino came about? According to my source one particular Capuchin Friar, Marco D'Aviano who was a powerful preacher of repentance is known for developing one of the most often poured coffee drinks in the world. Marco found a couple of sacks of coffee beans Turkish troops left behind. D'Aviano made himself a cup of coffee. Finding it too bitter, he added milk and honey. The grateful Viennese honored the friar by calling it "little Capuchin" or cappuccino.

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This dry cookie is traditionally made for "dunking" in coffees or wine.

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3/4 cup hazelnuts, toasted, skinned, and coarsely chopped

3 large eggs

1 teaspoon vanilla extract

2 cups all purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 teaspoon instant espresso or coffee powder

1/2 cup chocolate chips

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Preheat oven to 350F degrees. Toast hazelnuts for 10 minutes or until the skins blister. Remove the hazelnuts from the oven and wrap in a towel and let rest for five minutes. Rub the towel back and forth to remove the skins. Let cool, then coarsely chop, set aside.

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Reduce oven temperature to 300 degrees and line a baking sheet with parchment paper.

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In a small bowl, whisk together the eggs and vanilla. Set aside.

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Combine the flour, sugar, baking powder, salt, spices, and espresso powder in a large bowl. Gradually add the egg mixture, chocolate and nuts. Mix until a dough forms.

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Divide the dough in half. With floured hands, form each half into a log about 10 inches long and 2 inches wide. Transfer to the baking sheet and bake for 35 to 40 minutes or until cracks begin to form and it is firm to the touch. Remove from the oven and let cool on a wire rack for 10 minutes.

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Using a serrated knife, cut each log into 3/4 inch thick slices, cutting crosswise on a diagonal. Arrange the slices on a baking sheet and bake 10 minutes, turn slices over and bake another 10 minutes or until firm to the touch. Remove from the oven and let cool. Store in an airtight container.