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Featured recipe .:. Dufflet's Biscotti
(Recipe from my friend Doreen Saskin – my go to cookie recipe. Yields 24 cookies.)

Dufflet's Biscotti  
Dufflet is Billy's favourite pastry chef

2 cups all purpose flour
1 ½ tsp baking powder
1 tsp cinnamon
⅛ tsp salt
½ cup unsalted butter
½ cup firmly packed brown sugar
½ cup white sugar
2 tsp instant coffee or espresso powder
2 large eggs
1 cup chopped semi sweet chocolate
1 cup chopped toasted pecans

Preheat oven to 325 degrees F.

Sift the dry ingredients together. Combine butter, sugars and instant espresso in bowl of an electric mixer. Using the paddle attachment, beat until light and fluffy. Add eggs one at a time, beat until well combined. Add in the pecans, then the chopped chocolate.

Divide into 4 even logs on 2 baking trays lined with parchment paper. Press the logs down to 2.5 height.

Bake about 25 minutes until firm and lightly coloured. Remove from oven, cool 10 minutes, then slice on the diagonal into ½ slices. Place cut side down on tray and bake another 10 minutes, turn over and bake again until golden brown.

Cool and pack in airtight containers. Yields 24 cookies.