Chocolate Hazelnut Biscotti (Sugar Free)
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splenda (sugar substitute)
semi-sweet mini chocloate chips
hazelnuts, chopped, lightly toasted
Preheat oven to 350 degrees F.
Using an electric mixer fitted with a paddle attachment, in the bowl mix until combined the melted butter and Splenda; next add the eggs and vanilla extract, mixing all together.
Sift together the flour, baking powder, and cocoa; add them to the liquid ingredients above. Add the chocolate chips and hazelnuts. Mix together to form the dough.
Remove the dough from the bowl and place it on a lightly floured surface. Knead it together and roll it out into a cylinder, 12-inches long.
Place the cylinder of dough on a cookie sheet that has been sprayed lightly with a non-stick cooking spray. Flatten the dough with the palm of your hand to form a strip 2 1/2 inches thick.
Bake for 18 to 20 minutes, until set.
Remove from oven and cool. When the dought is cool, cut it into 1/2 inch slices and arrange them 1/2 inch apart on a cookie sheet. Rebake at 350 degrees for 15 minutes, until crispy.