Almond Espresso Biscotti
	2 cups    flour   1 cup    sugar   .5 tsp    baking soda   .5 tsp    baking powder   .5 tsp    salt   .5 tsp    cinnamon (We use Penzey's Ceylon Cinnamon.)   .5 tsp    t ground cloves   1/3 cup    cocoa   1   egg yolk   1/2 cup    strong coffee, cooled   2 Tbs    milk   1 tsp    pure Mexican vanilla   3/4 cup    toasted almonds   1/2 cup    semisweet chocolate chips     1 Preheat oven to 350°F. 2 Grease and flour a large baking sheet. 3 In a large bowl, mix the first 8 ingredient (flour through cocoa). 4 In a small bowl, mix egg, coffee, milk and vanilla. 5 Add wet mixture to dry mixture and beat into dough. 6 Add almonds and chocolate chips. 7 Kneed dough, divide in half and roll into 2 inch x12 inch logs. 8 Place logs 3 inches apart on baking sheet and bake for 35 minutes. 9 Remove logs from oven and reduce oven temperature to 300°F. 10 Let logs cool for 10 minutes and then slice crosswise. 11 Bake slices 8 to 10 minutes per side until crisp.   Servings: 12    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: strong coffee, cooled pure Mexican vanilla           Amount Per Serving       Calories   237.58   Calories From Fat (27%)   63.42       % Daily Value Total Fat 7.64g   12%   Saturated Fat 1.99g   10%   Cholesterol 17.68mg   6%   Sodium 153.10mg   6%   Potassium 131.48mg   4%   Carbohydrates 40.34g   13%   Dietary Fiber 2.88g   12%   Sugar 17.34g       Sugar Alcohols 0.00g       Net Carbohydrates 37.47g       Protein 5.16g   10%