Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Ingredients:
2 cups whole-wheat flour
1/2 cup unsweetened cocoa powder
3/4 cup hazelnuts, chopped
2/3 cup sugar
2 egg whites
1 large egg

2 tablespoons flaxseed
1/2 teaspoon instant coffee grounds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions
Preheat oven to 350º F and line a baking sheet with parchment paper or non-stick spray.

In a bowl, sift together flour, flaxseed, cocoa powder, coffee grounds, baking soda and salt.

In a mixing bowl, beat the sugar, vanilla and egg(white)s together, on high speed, for 2-3 minutes.
Slowly add flour mixture to the egg mixture, 1/3 cup at a time. When all of dry ingredients are incorporated, fold in the hazelnuts.

Take your dough and divide it into 3 equal sections. Form or roll each portion into a log and flatten gently to 1-inch thickness.Place logs on baking sheet and bake for 25-30 minutes, or until firm.

Remove tray from oven and transfer rolls to a wire rack. Lower oven heat to 325º F. Cut cookies on the diagonal, 1/2-inch thick, and return to baking sheet, cut side down.

Bake biscotti for 6 minutes, then flip them onto the other side and bake for another 6-7 minutes.