Cinnamon Nut Biscotti

Directions

1. 1
   Heat oven to 350 degrees F. Line a large baking sheet with nonstick aluminum foil.
2. 2
   Beat butter and sugar until light and fluffy.
3. 3
   Beat in eggs, one at a time.
4. 4
   Stir in vanilla.
5. 5
   Place coffee in food processor and pulse until finely ground.
6. 6
   Add flour, baking powder, ground cinnamon and salt; pulse to blend.
7. 7
   Add flour/coffee mixture to butter and stir until smooth.
8. 8
   Stir in hazelnuts and cinnamon chips.
9. 9
   Divide dough in half and with floured hands, place halves on prepared baking sheet.
10. 10
    Pat into logs measuring about 12-inches long by 2 1/2-inches wide.
11. 11
    Bake for 28-20 minutes or until browned on the edges.
12. 12
    Remove from oven and cool for 10 minutes.
13. 13
    Place logs on a cutting board and cut into 1/2-inch slices, for a total of 32.
14. 14
    Put slices, cut side down, back onto baking sheet and bake an additional 15-18 minutes.
15. 15
    Transfer to rack and cool completely.
16. 16
    Store in air-tight containers.