Chocolate Hazelnut Biscotti (Low Fat)

Hello! This was supposed to be yesterday's post, but I couldn't get to it because there was no more sunlight for me to take a decent picture when I got back home. And by decent, I mean complete utter crap because I have those really old teeny weeny Olympus digital cameras from like, the year 2000, and truth be told, it takes about 30 SUPER-MACRO (yes, it's a must) shots to have one that's somewhat in focus. And then Blogger here decides to compact everything into this teeeeensy little picture which distorts the quality even more. So stick with me for now!

Did you know traditional Italian biscottis are made with no butter? A lot of "North American" brands nowadays sell them made with some kind of fat, so they're more of a cookie-type treat you can eat. These ones are authentic as well dippable, dunkable, and delicious!

Chocolate Hazelnut Biscotti makes about 24 biscotti

• 1 2/3 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• pinch of salt
• 3/4 cup superfine sugar (you can put sugar in food processor)
• 3/4 cup hazelnuts, shelled, and coarsely chopped
• 2 large eggs
• 1 large egg white (plus have one more handy)

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Combine flour, cocoa, baking powder, salt, and sugar in a large stand mixer bowl and whisk together. Gradually beat in eggs and egg white. Mix in hazelnuts. If the mixture is too dry, add one more egg white and mix on low speed until a soft dough is formed.

Divide the dough into 3 and shape into loaves. Flatten to about 1/2" thick and place them on cookie sheet. Bake for 20 minutes.

When cool enough to handle, use a serrated bread knife to cut each of the loaves diagonally. You can decide how thick you want your biscottis. Place the cut biscottis face down on the cookie sheets (you might need to have two cookie sheets or do this in batches) and bake for 4 minutes. Flip them over and bake the other side for another 4 minutes. Cool completely before storing in an air-tight container. Enjoy!