Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/3 cup brewed espresso or 1/3 cup water and 2 teaspoons instant Medaglio Doro espresso (can use coffee, but not as strong)
• 1 tablespoon milk (doesn't matter what %)
• 1 egg yolk
• 1 teaspoon vanilla
• 3/4 cup coarsely chopped toasted hazelnuts
• 1/2 cup chocolate chips

Directions

1. Combine the flour, sugar, baking soda, baking powder, salt, cinnamon, cardamom, and allspice in a medium mixing bowl

2. Whisk the espresso, milk, egg yolk, and vanilla in a bowl and then add to the flour mixture

3. Mix until well combined and a dough is formed

4. Add the nuts and chocolate chips and stir until incorporated (if nuts and chocolate chips are excluded it is then almost fat free)

5. Turn dough out on a lightly foured board and knead for 5 to 6 strokes

6. Divide dough in half

7. Cover a cookie sheet with parchment paper and then lightly oil or flour your hands and pat each half of dough into a flattened log about 12 inches long and 2 inches wide

8. Bake dough at 350 degrees F for 35 minutes or until lightly golden

9. Cool for 5 minutes

10. Slice each log crosswise at an angle into 1/2 inch pieces

11. Place cookies cut side down on the original parchment paper and bake for 7 minutes

12. Turm cookies over and bake for another 7 minutes or until golden brown

13. Remove from oven and cool completely before serving or freezing for later use

14. Rated: pretty good

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