Dark Chocolate And Hazelnut Biscotti

• 2 ounces, weight Dark Chocolate
• 3/4 cups Granulated Sugar
• 1/2 cups Butter, Softened
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 cups Hazelnut Or Almond Flour
• 2 teaspoons Baking Powder
• 1/2 Tablespoons Salt
• 1 teaspoon Cinnamon
• 1/2 cups Toasted Hazelnuts, Finely Chopped

1. Grind chocolate and sugar in a food processor until fine.
2. In the bowl of a mixer fitted with a paddle attachment, cream together butter and chocolate and sugar mixture. Add eggs and vanilla, and blend well. Mix in flour, hazelnut or almond flour, baking powder, salt, and cinnamon until evenly incorporated.
3. Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes.
4. Preheat oven to 375u0b0F. Line a baking sheet with parchment paper or Silpat and set aside.
5. Shape dough into two 12" x 2 1/2" rectangles on the prepared sheet. Bake 18-22 minutes until set and the edges are VERY light golden brown. Remove from oven and cool 5-10 minutes, until firm enough to move.
6. Slice into 1/2" slices and return to the baking sheet. Bake 5-7 minutes longer. Remove from oven and cool on a cooling rack.

chocolate, sugar, butter, eggs, vanilla, allpurpose, hazelnut or, baking powder, salt, cinnamon, toasted hazelnuts

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-and-hazelnut-biscotti/ (may not work)