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Chocolate Hazelnut Biscotti
• 1 egg • 1 tsp vanilla extract • 3/4 cup chopped toasted hazelnuts
• 1/2 cup butter, softened • 1/2 cup chocolate hazelnut spread • 1/2 cup sugar • 1/2 cup brown sugar
• 1 1/3 cups all-purpose flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp kosher salt
INSTRUCTIONS 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 woodenspoonor rubberspatula,stir inflourmixtureuntilmixed.Addhazelnuts 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. Bakeuntil lightlygoldenaround theedges,about10-12min.Useametalspatula to transfer the cookies to a wire rack and let cool.
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