Chocolate Chip and Walnut Biscotti

2 cups all purpose flour

1½ teaspoons baking powder

1 teaspoon ground cinnamon

⅛ teaspoon salt

1 stick butter or margarine at room temperature

½ cup brown sugar, firmly packed

½ cup sugar

1 tablespoon instant coffee or instant espresso powder

2 eggs, at room temperature

1 cup walnuts, coarsely chopped

1 cup mini chocolate chips

3 tablespoons cinnamon sugar (optional)

Heat oven to 325. Spray baking sheet with cooking spray or use parchment paper.

Sift flour, baking powder, salt and cinnamon into a bowl and set aside.

Combine the butter, brown sugar, sugar and coffee in a large bowl. Using a hand mixer cream until light and fluffy. Mix in the eggs one at a time and beat for 2 minutes. Stir in the walnuts and chocolate chips. Add the flour mixture and mix until just incorporated.

Divide the dough in half. Using floured hands roll each half into a log 12 inches long. Sprinkle each log with half the cinnamon sugar, if using. Transfer to prepared baking sheet and bake until firm 25-30 minutes. Logs will spread in the oven. Remove from the oven, leave them on the pan to cool for 5 minutes. Keep the oven on. Transfer to a cutting board with a spatula, Using a large sharp knife cut slices from the log about ¾ inch wide. Arrange the slices back on the baking sheet cut-side down. Bake until the bottoms are brown about 9 to 10 minutes. Remove from the oven and turn the slices over and bake another 9 to 10 minutes.

Using a spatula, transfer the twice-baked cookies on rack to cool. Store in an airtight container up to 2 weeks. They also freeze well.

Makes three dozen.