Hazelnut Biscotti

Ingredients

• 1/2 cup chopped hazelnuts
• 1/2 cup canola oil
• 2/3 cup Splenda No Calorie Sweetener, Granulated
• 3 tablespoons white granulated sugar
• 2 eggs
• 3 tablespoons sugar free hazelnut syrup
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup nonfat dry milk
• 2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

1. Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2. Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
3. Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
4. Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
5. Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
6. Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
7. Bake in a preheated 350 degrees F oven for 20-25 minutes.
8. Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
9. If desired, lay slices on their sides and drizzle with melted chocolate chips.
10. Store in airtight containers. Cookies will stay fresh up to 5 days.

Recipe Yield: Yield: 48 servingsServing size: 1 biscotti

Source: Splenda
Recipe and image appear courtesy of Splenda.