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HEALTHY RECIPE CHOCOLATE HAZELNUT BISCOTTI
Ingredients • 1 1/3 cups all-purpose flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp kosher salt • 1/2 cup butter, softened • 1/2 cup sugar • 1/2 cup brown sugar
• 1/2 cup chocolate hazelnut spread • 1 egg • 1 tsp vanilla extract • 3/4 cup chopped toasted hazelnuts
Preheat oven to 375 ˚ . Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In another bowl, combine butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream ingredients together, about 4 min. Add egg and vanilla and beat until smooth, about 1 min. Using a wooden spoon or rubber spatula, stir in flour mixture until mixed. Add hazelnuts and stir until mixed. Spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4” apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10-12 min. Use a metal spatula to transfer the cookies to a wire rack and let cool.
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