Dark Chocolate Hazelnut Biscotti

• 1 cup sugar
• 2/3 cup Land O Lakes Butter, softened
• 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips, melted
• 3 Land O Lakes Eggs
• 1 teaspoon vanilla
• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup finely chopped hazelnuts or almonds
• 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
• 2 tablespoons shortening

1. Heat oven to 350F.
2. Combine sugar and butter in bowl.
3. Beat at medium speed, scraping bowl often, until well mixed.
4. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
5. Add flour, baking powder and salt; beat at low speed until well mixed.
6. Stir in hazelnuts.
7. (Dough will be soft and sticky.)
8. Divide dough in half.
9. Shape each half into 14-inch long log with floured hands.
10. Place logs 5 inches apart onto ungreased cookie sheet.
11. Flatten each log to 2-inch width.
12. Bake 25 minutes or until set.
13. Cool on cookie sheet 15 minutes.
14. Reduce oven temperature to 300F.
15. Cut logs diagonally into 1/2-inch slices with serrated knife.
16. Place onto cookie sheet, cut-side down.
17. Bake 10 minutes.
18. Turn slices; continue baking 12-15 minutes or until dry and crisp.
19. Cool completely.
20. Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth.
21. Dip cookies halfway into chocolate; shake off excess chocolate.
22. Place onto cooling rack over waxed paper until set.

sugar, butter, semisweet chocolate chips, o lakes eggs, vanilla, flour, baking powder, salt, hazelnuts, semisweet chocolate chips, shortening

Taken from www.landolakes.com/recipe/207/dark-chocolate-hazelnut-biscotti (may not work)