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.

Crunchy Peanut Butter Balls

1 cup peanut butter
1  - 7 ounce jar marshmallow creme
1 1/2 cups crisp rice cereal
1 1/2 cups semisweet chocolate chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave safe bowl, combine chocolate chips and shortening. Microwave, uncovered for 1-2 minutes or until chips are melted; stir until smooth.

Roll cereal mixture into 1" balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

Lemon Hissy Fits

1 cup butter, softened
1 1/2 cup sugar
1 egg, beaten
3 T. lemon juice
1/2 t. lemon extract
1/2 t. vanilla extract
2 1/4 cup flour
1 t. baking powder
3/4 cup white chocolate chips, chopped
Garnish: powdered sugar

With an electric mixer on medium speed, blend together butter and sugar until creamy. Beat in egg, lemon juice and extracts. In a separate bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture; stir until combined. Fold in chocolate chips. Cover and refrigerate for one hour. Form dough into one-inch balls. Place on lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until edges are lightly golden. Remove to a wire rack; dust with powdered sugar while still warm. Cool completely. Makes 3 to 4 dozen.