Recipe: Coffee Chocolate Chip Biscotti (using instant coffee and cinnamon)

COFFEE CHOCOLATE CHIP BISCOTTI

1/3 cup warm water
2 Tbsp instant coffee granules
2 large eggs
1 tsp vanilla
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup mini semisweet chocolate chips

Combine warm water and instant coffee in a 2 cup measure, stirring until dissolved, cool. Whisk in eggs and vanilla.

In large bowl combine dry ingredients. Add cooled coffee mixture and mix until dough forms. Stir in chocolate chips. Dough will be quite sticky. Cover and refrigerate several hours or overnight.

WHEN READY TO BAKE:
Divide dough in half. On floured surface form each piece into 12-inch long by 2-inch wide logs. Place on parchment lined cookie sheet 3-inches apart.

Bake at 350 degrees F for 15-20 minutes until firm. Cool on rack.

Cut logs diagonally into 1/2-inch thick pieces. Place cut side down on baking sheet.

Bake at 350 degrees F for 6 minutes. Turn over and bake another 6 minutes until crispy. Cool cookies on rack.

Makes 4 dozen
Source: Newspaper recipe clipping