Cappuccino Biscotti



2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1 tsp instant espresso
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup chopped pecans
1/2 cup of chocolate chips, semi sweet
3 large eggs, beaten
2 tblsp kahlua liqueur
1/2 cinnamon
1/2 tsp salt

Preheat oven to 350F. Line a baking sheets with parchment.
In a food processor bowl combine sugars, flour, salt, cinnamon, baking powder and instant espresso,give it a spin to combine, add cold butter give a few on/off spins until the mixture is fine and crumbly.
add in chocolate chips, pecans, eggs and Kahlua until dough gets nice and moistened, again a few On/Off spins, knead on a floured surface until dough is soft and slightly sticky.
Divide dough in half and with floured hands shape each quarter into long logs. Place the logs 4″ apart on each baking sheet. Gently flatten each log into a 2′ wide slab.
Bake in oven for 25 to 30 minutes, make sure the tops of the slabs are firm and dry and watch bottoms so they don’t burn.
Remove for 10 minutes to set.
Cut slabs crosswise into 1/2 ” thick slices. Place slices cut side down on baking sheet, bake for 8 minutes, turn them over to the other side and bake another 8 minutes.
Transfer to rack to cool down completely. Store in air tight containers.
freezes well.
Enjoy with a cuppa coffee.