Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Elegant Italian cookies with chocolate chips and toasted hazelnuts.

Ingredients
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 low sodium baking powder
2 tbsp Cocoa Powder, unsweetened
1/4 cup Baking Chips, chocolate morsels, semi sweet, mini
1/4 cup chopped hazelnuts , lightly toasted


Directions
1 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.
2 Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
3 Add the chocolate chips and hazelnuts. Mix together to form a dough.
4 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.
5 Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
6 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.
7 Remove from the oven and cool.
8 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.

Nutrition Facts
Makes 24 servings
Amount Per Serving
Calories     73.9
Total Carbs     9.7 g
Dietary Fiber     0.5 g
Sugars     3.9 g
Total Fat     4.3 g
Saturated Fat     2.1 g
Unsaturated Fat     2.2 g
Potassium     39.8 mg
Protein     1.8 g
Sodium     22.9 mg

http://www.dlife.com/diabetes/diabetic-recipes/Chocolate-Hazelnut-Biscotti/r131.html