Susan Livingston Innkeeper of Harborside House Bed and Breakfast in Marblehead, Massachusetts , United States shares recipe for CHOCOLATE WALNUT EXPRESSO BISCOTTI

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	Recipe : CHOCOLATE WALNUT EXPRESSO BISCOTTI

This Recipe contributed by:
Susan Livingston Innkeeper of Harborside House Bed and Breakfast in Marblehead, Massachusetts , United States

2 c unbleached all-purpose flour
1 c white sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp/ ground cloves
¼ cup plus 1 TBsp strong coffee, cooled
1 TBsp plus 1 tsp. milk
1large egg
1 tsp. vanilla
1 ¼ c semi-sweet chocolate chips
¾ c walnuts (or almonds or pistachios)
¾ c dried cranberries

Heat oven to 350 degrees.
In large mixing bowl, blend dry ingredients well
In small bowl, whisk liquids together; add to dry ingredients, mixing until moist, adding more drops of coffee if necessary.
Add chips, nuts, and cranberries
Turn onto well-floured flat surface and form ½” x 3 ½” flat logs.
Grease and flour cookie sheet
Bake about 20 minutes; let cool
Cut into ½’ slices, lay cut side down on cookie sheet
Reduce heat to 300
Bake 6-8 minutes one side (OR each side for harder biscotti)

(Updated: 02 Apr 2006)

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