Ingredients:

• 1 cup all-purpose flour
• 3 tablespoons unsweetened non-alkalized cocoa powder
• 1 1/2 tablespoons instant espresso powder
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup hazelnuts, toasted, skinned and chopped
• 1/4 cut finely chopped crystallized ginger (optional)
• 1 large egg yolk
• 1 teaspoon water

Instructions:

• Preheat the oven to 475 degrees.
• Lightly grease and flour a baking sheet or line with parchment paper
• Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt and pepper onto a sheet of waxed paper
• In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tablespoons of sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition
• Beat in the vanilla
• Using a rubber spatula, fold in the flour mixture
• Fold in the hazelnuts and the ginger, if desired
• Transfer the mixture to the prepared baking sheet
• For easy handling, cover the dough with plastic wrap and, using your hands, smooth it into a 14-by-5-inch rectangle about 3/4 inch thick.
• Remove the plastic wrap
• In a small bowl, lightly beat the egg yolk with the water
• Brush the dough with the egg yolk mixture, then sprinkle with the remaining 2 tablespoons sugar.
• Bake for 15-17 minutes, or until set and almost firm.
• Set the baking sheet on a wire rack and let cool to room temperature
• Reduce the oven temperature to 325 degrees
• Carefully transfer the baked dough to a cutting board.
• Using a serrated knife, cut the dough in half lengthwise, then slice each half, on the diagonal, into 18 cookies
• Return the cookies to the baking sheet, placing them cut side down and about 1 inch apart
• Bake for 10 minutes, or until crisp
• Set the baking sheet on a wire rack and let cool for 2 minutes
• Transfer biscotti to the rack and let cool completely
• Once cool, you can dip the end of the biscotti in chocolate if you like.
• Store in an airtight container at room temperature for up to 2 weeks.

Comments:

Makes 3 dozen biscotti.