Ditch your big breakfast donut for a piece of hazelnut biscotti along with your morning coffee for a lower calorie alternative.
Mama Mia’s Hazelnut Biscotti Recipe
Servings Per Recipe: 48
Serving Size: 1 biscotti
- ½ cup chopped hazelnuts
- ½ 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
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup nonfat dry milk
- 2 tablespoons Mini Chocolate Chips, melted (optional)
Preheat oven to 350º F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
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.
Mix the oil, SPLENDA® No Calorie Sweetener, Granulated, 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.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
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.
Divide dough in half. Roll each half into a log approximately 3 ½ inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350º F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately ½ inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.