• 1?2 Cupbutter
  • 3?4 Cup sugar
  • 2 lg. eggs
  • 3 Cup flour
  • 1 tsp. salt
  • 1?2 Tbsp. baking powder
  • 1 1?4 tsp. cloves
  • 1 1?4 tsp. cinnamon
  • 3/8 cup (or 6 TBS) unsweetened cocoa powder
  • 3 oz. of very strong cold coffee
  • 3?4 cup chopped hazelnuts or walnuts or pecans or almonds
  • (whatever you prefer)
  1. Cream butter and sugar, add eggs, mix well.
  2. Mix in the cocoa powder until well blended.
  3. Mix in the cold coffee.
  4. Put in flour (don’t mix yet) and on top of the flour, put in the baking powder, salt, cloves, cinnamon.
  5. Mix well. (if dough is too crumbly, add some drops of coffee until it holds together.)
  6. Mix in the nuts. (remember, any dough made with coffee has a kind of shiny tacky feel)
  7. Spray a large cookie sheet with cooking spray.
  8. Press dough on tray and make a rectangle (all the dough at once on the tray) about 1” thick
  9. Bake 350º for 1?2 hour.
  10. Cut 1” wide biscottis - vertical.
  11. Then return to the oven at 300 for another 20 min.
  12. Turn oven down to 200º and leave them in a couple hours until they are completely dried out.
  13. Melt white chocolate according to the package instructions (2 oz should do it but more or less according to your taste.
  14. Store in an airtight container.
  15. Lasts a couple weeks!
I haven't yet made these but the recipe is very similar to one I have made.