Nicole's Cappucino Biscotti

2 cups unbleached all-purpose flour (I prefer King Arthur's)
1 cup (scant) sugar (sometimes it may be closer to 3/4 c for me)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon (scant) ground clove
1/4 cup cooled brewed espresso
1- 2 tablespoons milk - see comments in recipe
1 large egg yolk
1 teaspoon vanilla
3/4 c. chopped toasted almonds (or 3/4 cup sliced almonds)
1/2 cup semisweet chocolate chips

-Preheat oven to 350 degrees -
1. Blend dry ingredient in large bowl. Add nuts and chips.
2. Blend 1 tablespoon milk, yolk, vanilla, espresso together in small bowl
3. Add wet to dry ingredients to form sticky dough. If too dry add up to 1 more tablespoon of milk.
4. Knead sticky dough on board. (Use flour on hands)
5. Prepare cookie sheet w/ parchment paper.
6. Form a long log and place on parchment paper. Press so log is not more than 1 1/2 inches thick.
7. Bake at 350 degrees for 20 - 35 minutes. Test w/ toothpick for crumbs. It should still be somewhat moist but still fully cooked.
8. Remove and cool for 15 - 30 minutes.
9. Turn oven down to 325 degrees.
10. Slice log into 1 inch slices.
11. Place upright on cookie sheet w/ air circulation around each slice. Bake 8 - 12 minutes until dry on the sliced surface. Biscottis will continue to get a little more crisp as they cool.

They're supposed to be crisp but not rock hard. Good for dipping in morning coffee.