Chocolate Orange Hazelnut Biscotti

Directions

1. The word biscotti means "twice baked," and these Italian specialties do go into the oven twice: The dough, formed into a log, is baked till hard, and then the logs are sliced and rebaked to produce crisp cookies which are traditionally served with a beverage for dunking. To reduce the calories and fat we:* eliminated the 1/2 c. butter* reduced the amount of nuts
2. Preheat the oven to 350 degrees. Spray a baking sheet with nonstick spray; set aside. Place the hazelnuts in a baking pan and toast for 8 to 10 min, or possibly till the skins loosen and the nuts are lightly browned. Place the hazelnuts in a kitchen towel and rub to remove the skins. Finely chop the nuts; set aside. Reduce the oven temperature to 325 degrees. In a large bowl, combine the flour, cocoa pwdr, baking soda and salt; set aside. In another large bowl, with an electric mixer at medium speed, beat the sugar, Large eggs, egg white, orange zest and vanilla till well combined.
3. With the mixer at low speed, gradually add in the dry ingredients and hazelnuts, and beat till well combined. Turn the dough out onto a lightly floured surface. Shape the dough into two 12-inch-long logs. Place the logs on the prepared baking sheet and bake for 20 to 25 min, or possibly till the bottoms are lightly browned and the tops are set. Remove the logs to a wire rack to cold for about 10 min, then cut each log diagonally into 1/2-inch-thick slices. Return the slices to the baking sheet and bake for another 10 to 15 min (turning the biscotti once halfway through baking), or possibly till lightly toasted all over. Transfer the biscotti to wire racks to cold completely.
4. Makes 40 cookies; serving size 1.