Chocolate and Hazelnut Biscotti

My favorite cookie with a cuppa.

They are about 140 calories  in one average biscotti! 
People.....it contains NO butter.

That's not bad for an occasional treat, unless if I'm having it daily with my  cup of coffee!

recipe from joy of baking

1 cup (150 grams) hazelnuts -  I used almond

4 ounces (120 grams) semisweet or bittersweet chocolate, coarsely chopped

1 cup (210 grams) firmly packed light brown sugar

1 3/4 cups (230 grams) all-purpose flour

1/3 cup (30 grams) unsweetened cocoa powder

1 tablespoon (4 grams) instant espresso powder

1 teaspoon (5 grams) baking soda

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C). 
Line a large baking sheet with parchment paper.

Coarsely chop the  chocolate and add the brown sugar  in a bowl. 

Then, in a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about one minute). 
Add the chocolate/sugar mixture and the flour mixture and beat until a stiff dough forms, adding the hazelnuts about half way through mixing.

With floured hands divide the dough in half. 
On a lightly floured surface roll each half of dough into a log shape about 10 inches (25 cm) long and 2 inches (5 cm) wide. 

Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated or sharp knife cut the dough into slices 2 cm thick on the diagonal. 

Arrange the slices cut-side down on the baking sheet. Bake 10 minutes. Turn the slices over and bake until crisp and dry, about 10 minutes. Remove from oven and let cool on wire rack. 

Enjoy...jue