Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups hazelnut flour
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 1/4 cup finely chopped hazelnuts
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup toasted hazelnut oil ((or melted butter))
  • 1 large egg
  • 1/2 tsp vanilla or hazelnut extract

Instruction

  • Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, whisk together the hazelnut flour, sweetener, cocoa powder, chopped hazelnuts, baking powder, and salt. Stir in the oil, egg, and extract until the dough comes together.
  • Turn he dough out onto the prepared baking sheet and shape into a low, flat log about 10 by 4 inches. Bake until firm to the touch and lightly browned, 22 to 25 minutes. Remove from oven and let cool 30 minutes. Reduce the oven temperature to 250F.
  • Using a sharp knife, gently cut into 14 slices. This is easier with a non-serated knife, and cutting straight up and down, as opposed to a sawing motion.
  • Place the slices, cut-side down, back onto the baking sheet. Bake 15 minutes, and then carefully flip the cookies. Turn off the oven and let the biscotti sit inside until cool.