Mocha Spice Biscotti

• 3/4 c. pecans, almond or hazelnuts, toasted and chopped
• 1/4 c. cold coffee
• 2 T. milk
• 1 egg
• 1 tsp vanilla
• 2 c. flour
• 2/3 c. sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/2 c. chocolate chips 

In a small bowl, combine coffee, milk, and egg. In a large mixing bowl, combine flour, sugar, soda, powder, salt, and spices. Add wet to dry and mix to until dough forms. Stir in nut and chocolate bits. Knead lightly to combine and divide resulting ball in half. Roll both halves into two logs, 12 inch long, and flatten to about 2 inches wide. Place in papered sheet pan at least 3 inches apart. Bake 350 F for 35 minutes. Cool 10 minutes and slice into 1 inch sections. Reduce heat to 300 F. Arrange slices cut side down on sheet pan. Return to oven and bake 10-15 minutes per side until hard and very lightly browned.