Chocolate Espresso Hazelnut Biscotti | Mary DiSomma

Ingredients

• ½ cup (4 ounces) softened unsalted butter
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 tablespoon cognac (optional)
• 2 cups all-purpose flour
• 1½ teaspoon baking powder
• 1¼ teaspoons cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon salt
• 1 cup dark chocolate chips
• 1 cup whole, skinned, coarsely chopped hazelnuts (coarsely chopped walnuts would work, too)