Hazelnut-Espresso Biscotti Recipe

OK—for all you men out there, try this recipe. My husband makes this!!!

1 cup all-purpose flour
3 tbl. unsweetened nonalkalized cocoa powder (Dutch processed)
1½ tbl. instant espresso powder
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1/8 tsp. black pepper
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup hazelnuts, toasted, skinned and chopped
¼ cup finely chopped crystallized ginger (opt.)
1 large egg yolk
1 tsp water

1.Preheat the oven to 375°. Lightly grease and flour a baking sheet or line with parchment paper.
2. Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt, and pepper onto a sheet of waxed paper.
3. In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tbl. of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture. Fold in the hazelnuts and the ginger, if desired.
4. Transfer the mixture to the prepared baking sheet. For easy handling, cover the dough with plastic and, using your hands, smooth it into a 14 by 5-inch rectangle about ¾ inch thick. Remove the plastic wrap.
5. In a small bow, lightly beat the egg yolk with the water. Brush the dough with the egg yolk mixture, and then sprinkle with the remaining 2 tbl. sugar. Bake for 15 to 17 minutes, or until set and almost firm. Set the baking sheet on a wire rack and let cool to room temperature.
6. Reduce the oven temperature to 325°. Carefully transfer the baked dough to a cutting board. Using a serrated knife, cut the dough in half lengthwise, and then slice each half, on the diagonal, into 18 cookies.
7. Return the cookies to the baking sheet; placing them cut side down and about 1 inch apart. Bake for 10-15 minutes, or until crisp. Set the baking sheet on a wire rack and let cool for 2 minutes. Transfer the biscotti to the rack and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Makes 3 dozen biscotti.