chocolate hazelnut biscottini

How To Make chocolate hazelnut biscottini

• 1

  Whisk flour, baking powder, salt, and cinnamon in medium bowl. Beat butter and chocolate hazelnut spread in large bowl with electric mixer at medium speed until light and fluffy. Add sugar; beat until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture, 1/2 cup at a time, beating well after each addition. Add hazelnuts and chocolate chips; stir just until blended.
• 2

  Shape dough into two 13x2 inch logs on prepared baking sheet; gently pat to smooth top. Refrigerate 3-4 hours. Preheat oven to 350. Lightly grease cookie sheet or line with parchment paper. Bake 25 minutes or until set and lightly browned. Remove from oven. Cool on baking sheet 10 minutes.
• 3

  Reduce oven temperature to 325. With serrated knife, cut each log into 1 inch thick slices; cut each slice in half. Arrange slices on baking sheets. Bake 15 minutes. Cool on baking sheet 5 minutes. Turn slices; bake 15 minutes. Cool completely on baking sheets on wire rack.
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