Coffee-Hazelnut Biscotti

• 2 tablespoons Frangelico (hazelnut-flavored liqueur)
• 2 tablespoons unsweetened cocoa
• 1 teaspoon instant espresso or 2 teaspoons instant coffee granules
• 1 teaspoon vegetable oil
• 2 large egg whites
• 1 large egg
• 1 1/3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup coarsely chopped toasted hazelnuts, divided
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons ground coffee beans
• Cooking spray

1. Preheat oven to 300u0b0.
2. Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.
3. Lightly spoon flours into dry measuring cups; level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until nuts are ground. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball. Add remaining 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Divide into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300u0b0 for 28 minutes. Remove rolls from pan; cool 10 minutes on a wire rack.
4. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300u0b0 for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be soft in center but will harden as they cool). Remove cookies from pans; cool completely on wire racks.

frangelico, unsweetened cocoa, espresso, vegetable oil, egg whites, egg, flour, whole wheat flour, granulated sugar, brown sugar, hazelnuts, baking soda, salt, ground coffee beans, cooking spray

Taken from www.myrecipes.com/recipe/coffee-hazelnut-biscotti (may not work)