Chocolate-Hazelnut Biscotti

Ingredients

• 1 cup sugar 
• 0.5 cup butter softened
• 2 teaspoons vanilla 
• 3  eggs 
• 2.7 cups flour all-purpose
• 0.3 cup dutch-processed cocoa powder unsweetened
• 2 teaspoons double-acting baking powder 
• 0.8 cup hazelnuts toasted chopped (filberts)
• 0.5 cup semisweet chocolate chips miniature
• 2 oz candy coating disks chopped

Equipment

• bowl
• baking sheet
• oven
• wire rack
• microwave
• serrated knife

Directions

1. Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy.
2. Add vanilla and eggs; blend well.
3. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.
4. Divide dough in half; shape each into 10-inch log.
5. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.
6. Bake at 350°F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
7. Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp.
8. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
9. Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds.
10. Drizzle over biscotti.