Cappuccino Biscotti With Chocolate Chips

2 cups flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup brewed espresso or strong coffee,
cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup whole almonds, chopped coarse
1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees F. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the nuts and chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees F. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4-inch-thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container. Makes 24 long biscotti.