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By CINDY MAHAN Rappahannock News Staff Writer Once again some of the best chefs i and cooks from the fine restaurants f of Rappahannock County are sharing their recipes with Rappahannock News readers. This time they provide Christmas dessert recipes. i Cappuccino Biscotti Heidi Morf Four and Twenty Blackbirds Flint Hill 2 cups all purpose flour 1 cup sugar i 1/21. baking soda 1/21. baking powder 1/21. salt 1/21. cinnamon 1/21. ground cloves 1T. plus 11. milk 5 T. expresso (or any strong coffee)
1/4 c. ground expresso (optional) 1 large egg yolk 11. vanilla 3/4 cup hazelnuts (toasted, skinned, and chopped coarse) 1/2 cup semi-sweet chocolate chips With electric mixer, blend flour, sugar, baking soda, baking powder, salt, cinnamon and cloves until mixed well. Whisk together milk, expresso, egg yolk and vanilla and add to flour mixture i beating until a dough is formed. Stir in hazelnuts and chocolate chips. Turn dough out onto a floured surface, knead it several times, and halve it. Working on a large buttered, floured baking sheet with floured hands, form each piece of dough into a flattened log 12 inches long and about two inches wide. Arrange the logs at least three inches ' apart on the sheet. Bake in 350 degree oven for 35 minutes, then remove and let cool for ten minutes. Reduce oven temperature to 300 degrees. On a cut ting board, cut the logs crosswise on the diagonal into 3-4 inch thick slices. Arrange the biscotti cut side down on the baking sheet and bake for five minutes on each side i,or until they
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