Categories: Cookies 
      Yield: 1 servings 
  
      2 c  Flour; unbleached, all purp 
      1 c  Sugar 
    1/2 ts Baking soda 
    1/2 ts Baking powder 
    1/2 ts -Salt 
    1/2 ts Cinnamon 
    1/2 ts Cloves, ground 
    1/4 c  Espresso;strong brewed,cold& 
      1 tb Espresso;strong brewed, cold 
      1 tb Milk; & 
      1 ts Milk 
      1    Egg yolk, large 
      1 ts Vanilla 
    3/4 c  Hazelnuts; toasted, skinned* 
           -chopped coarse 
    1/2 c  Chocolate chips, semisweet 
  
  *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 
  to 15 minutes or until they are colored lightly and skins blistered. Wrap 
  the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts 
  in the towel to remove as much skin as possible and let them cool. 
   
  In the bowl of an electric mixer fitted with the paddle attachment, blend 
  the flour, the sugar, the baking soda, the baking powder, the salt, the 
  cinnamon and the cloves until the mixture is combined well. In a small 
  bowl whisk together the espresso, the milk, the yolk and the vanilla, 
  adding the mixture to the flour mixture , beating until a dough is formed, 
  and stir in the hazelnuts and chocolate chips. 
    Turn out the dough onto a floured surface, knead it several times and 
  halve it. 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. 
    Bake the logs in the middle of a preheated 350F oven for 35 minutes and 
  let them cool on the baking sheet on a rack for about 10 minutes. Reduce 
  the oven temperature to 300F. 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 minutes on each side, 
  or until they are pale golden. Transfer the biscotti to racks to cool and 
  store them in airtight containers. 
  MAKES: about 32 BISCOTTI 
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