Hazelnut Biscotti

Instructions

1. In a bowl, combine Splenda Sweetener, sugar, and oil; stir until smooth. Add eggs one at a time, mixing well after each addition. Add hazelnut syrup and mix well.
2. In another bowl, stir together flour, dry milk powder, baking powder, and baking soda.
3. Pour the flour mixture into the egg mixture and stir until blended. Add hazelnuts and mix until just blended.
4. Refrigerate dough 1 hour or until firm.
5. Preheat oven to 350°F. Spray a baking sheet with cooking spray.
6. Divide dough in half. Roll each half into a log about 3½” wide by 12” long. Place logs on prepared baking sheet 2 inches apart.
7. Bake for 20–25 minutes. Remove from oven and cool for 10 minutes.
8. Reduce oven temperature to 325°F.
9. With a serrated knife, cut each log diagonally into ½” thick slices, using a gentle sawing motion. Place slices on cookie sheet.
10. Bake 10 minutes; turn cookies over and bake 10 minutes more. Cool slightly, then transfer to a wire rack to cool completely.
11. If desired, drizzle cookies with melted chocolate.