Cappuccino Biscotti

Loaded with chocolate chips and a slight hint of coffee.

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking powder
1 tsp. instant coffee
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup (1/2 stick) cold butter, sliced
1 1/2 cups chocolate chips
3 eggs, lightly beaten
egg wash (1 egg + 2 tbsp. milk, lightly beaten together)

Preheat oven to 350 F and line 2 baking sheets with parchment paper.
In a large bowl combine first 7 ingredients. Add in slices of butter and using a pastry cutter or 2 knives, cut in until mixture resembles coarse crumbs.

Add in eggs and chocolate chips and mix until just moistened. Mixture will still look crumbly; that is okay.
Turn dough out onto lightly floured surface and knead 8 or 9 times until dough is uniform in texture. It will be very sticky; that is okay. Split dough in half and form into 2 9-inch logs

Transfer dough to prepared baking sheets, brush with egg wash, and bake at 350 F for 30 minutes or until dough feels firm and dry.

Do not turn off oven; let logs cool for 10 minutes or until easy to handle.
Slice logs, on the diagonal, into cookies and place back on baking sheets.

Bake for 8 minutes on one side, flip, then bake again for an additional 8 minutes or until dry in center. Let cool then store in airtight container.