WW Double Chocolate Hazelnut Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar or a sugar substitute suitable for baking
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup chopped hazelnuts, toasted
• 1/3 cup sugar-free chocolate chips or chopped dark chocolate

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla:
   • Beat in the eggs, one at a time, and then add the vanilla extract. Mix well.
5. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Hazelnuts and Chocolate:
   • Fold in the chopped hazelnuts and sugar-free chocolate chips or chopped dark chocolate.
7. Shape the Dough:
   • Divide the dough in half and shape each portion into a log (about 12 inches long and 1.5 inches wide). Place them on the prepared baking sheet, leaving space between the logs.
8. Bake:
   • Bake in the preheated oven for about 25-30 minutes, or until the logs are set.
9. Cool and Slice:
   • Allow the logs to cool for about 10 minutes. Using a sharp knife, slice the logs diagonally into biscotti.
10. Bake Again:
    • Place the sliced biscotti back on the baking sheet and bake for an additional 10-15 minutes, or until crisp.
11. Cool Completely:
    • Allow the biscotti to cool completely before serving.