Diabetes: Chocolate Hazelnut Biscotti

Elegant Italian cookies with chocolate chips and toasted hazelnuts!

Chocolate Hazelnut Biscotti

5 tbsp salted butter, melted
5 tbsp sweetener (sugar substitute) (Splenda)
2 eggs
1 tsp vanilla extract
1 1/4 cup Flour, bread, unenriched
1/2 tsp baking powder
2 tbsp Cocoa Powder, unsweetened
1/4 cup Baking Chips, chocolate morsels, semi sweet, mini
1/4 cup Nuts, hazelnuts, chopped, lightly toasted

Chocolate Hazelnut Biscotti


Preheat the oven to 350 degrees F. Place the melted butter and Splenda® in the bowl of an electric mixer fitted with the paddle attachment. Mix together until combined. Add the eggs and vanilla and mix together.
Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
Add the chocolate chips and hazelnuts. Mix together to form a 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 on a cookie sheet that has been sprayed lightly with nonstick 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 the oven and cool.
When the dough is cool, cut it into 1/2-inch slices and arrange them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15 minutes, until crispy.