Itty Bitty Chocolate Hazelnut Biscotti

ingredients

1 cup hazelnuts
1/2 cup butter, softened
1 cup white granulated sugar
3 eggs
2 tsp. vanilla
2 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
4 oz. semisweet or bittersweet chocolate, chopped

method

On a baking sheet, toast the hazelnuts in a 350° F. oven until fragrant and the skins crack, about 8 minutes. Transfer to a tea towel and rub briskly to remove as much of the skins as possible. Let cool.

In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla.

In a separate bowl, sift together flour, cocoa, baking powder and salt. Add to butter mixture all at once, stirring to mix. Stir in hazelnuts and chopped chocolate.

Divide dough into quarters. With floured hands, shape each quarter into a 15-inch long log. Place logs at least 4 inches apart on a parchment-lined baking sheet. Flatten each log until 1 1/2-inches wide, leaving the tops slightly rounded.

Bake in a 325° F. oven until firm and tops are dry, about 30 minutes. Let cool on rack for 10 minutes.

Transfer to cutting board. With a serrated knife, cut into 1/2-inch thick slices. Stand slices upright on baking sheets and bake until dry and crisp and nuts just start to colour, about 30 minutes. Let cool on racks.

Makes 72 itty bitty biscotti (64 calories each with1 gram saturated fat)

Adapted from a Canadian Living recipe