Hazelnut & Cacao Nib Biscotti

Ingredients:

• 1/3 cup chopped hazelnuts or pine nuts
  
• 1 1/2 cups all-purpose flour
  
• 1/2 cup SCHARFFEN BERGER Natural Cocoa Powder - Unsweetened
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1 cup sugar
  
• 1/2 cup (1 stick) unsalted butter, at room temperature
  
• 2 large eggs
  
• 1/2 teaspoon pure vanilla extract
• 1/4 cup SCHARFFEN BERGER Cacao Nibs

Directions:

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 1 large baking sheet.

Toast the hazelnuts on an unbuttered baking sheet for 10 to 12 minutes, or until golden brown and fragrant.

Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl; whisk to blend.

With an electric mixer, beginning on low speed and increasing to medium-high, beat the sugar and the butter in a medium bowl until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low, add the flour mixture, one-third at a time, scraping down the side of the bowl as necessary, and beat just until blended. Stir in the hazelnuts and nibs with a rubber spatula until well blended.

Halve the dough and place both portions on the buttered baking sheet. Quickly form each piece into a 13- by 1-inch log, and place them at least 3 inches apart on the baking sheet. Smooth each log with damp fingers.

Bake for 35 minutes, turning the pan once, or until the logs are firm to the touch and cracked on top. Let cool on the pan for 10 minutes. Transfer the logs to a cutting board and cut each log diagonally into 3/8-inch slices with a serrated knife. Arrange the slices on the same baking sheet and return to the oven.

Bake for 18 to 20 minutes, turning the cookies over halfway through baking, or until crisp and dry on both sides. Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

Makes about 3 dozen cookies