Chocolate Hazelnut Biscotti

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup chocolate hazelnut spread such as Nutella
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped toasted, skinless hazelnuts (see Note)

1. Preheat the oven to 375F.
2. Line a cookie sheet with parchment paper.
3. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4. Set aside.
5. In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars together, about 4 minutes.
6. Add the egg and vanilla and beat until smooth, about 1 minute.
7. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined.
8. Add the hazelnuts and stir until just combined.
9. Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
10. Use the tines of a fork to flatten each mound.
11. Bake 10 to 12 minutes.
12. Use a metal spatula to transfer the cookies to a wire rack and let cool.

flour, baking powder, baking soda, kosher salt, unsalted butter, chocolate hazelnut, granulated sugar, light brown sugar, egg, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-hazelnut-biscotti-376616 (may not work)