Itty-Bitty Hazelnut Biscotti

Ingredients

• 1 cup hazelnuts, toasted and with the skins removed
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, chopped

Directions

1. 1

   In a large bowl, beat the butter with the sugar until fluffy.

2. 2

   Beat in the eggs, one at a time, then beat in the vanilla.

3. 3

   In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.

4. 4

   Add to the butter mixture all at once, stirring to mix.

5. 5

   Stir in the hazelnuts and chocolate.

6. 6

   Divide into quarters.

7. 7

   With floured hands, shape each into a 15" log.

8. 8

   Place, at least 4" apart, on parchment paper-lined baking sheets.

9. 9

   Flatten until 1-1/2" wide, leaving the tops slightly rounded.

10. 10

    Bake in a 325 degree F oven until firm and the tops are dry, about 30 minutes.

11. 11

    Let cool on a rack for 10 minutes.

12. 12

    Transfer to a cutting board.

13. 13

    With a serrated knife, cut into 1/2" thick slices.

14. 14

    Stand the slices upright on the baking sheets and bake until dry and crisp and the nuts just start to colour, about 30 minutes.

15. 15

    Let cool on racks.