Low-Sugar Hazelnut Biscotti

Time: Prep time 30 min, bake time 45 min, split

Serves: Makes about 3 dozen

Ingredients:

2 cups all-purpose flour, unbleached (can substitute ½ c whole wheat flour)
½ c white sugar
¼ c allulose sugar substitute
¼ c monk fruit sugar substitute
Pinch of salt
3 lg eggs, at room temp
2 tsp anise extract
1 c hazelnuts, (toasted & skinned)

Instructions:

Preheat oven to 350F. Line two sheets with parchment paper.
In a large bowl, regular or mixing bowl, mix the flour, sugars, baking soda & salt, using paddles if you have them. If not, use normal mixing attachments.
In a small bowl, beat eggs & anise extract. Add the egg mixture to the dry ingredients and mix with the paddles at low speed the dough just starts to come together. Stir in the hazelnuts & remove to a lightly floured surface.
Knead the dough lightly for a few minutes, then cover with a towel & let rest for a few minutes. Divide the dough into thirds, & shape each piece of dough into a 10-12” log about 2” in diameter. Place two of the logs about 4” apart on one of the prepared cookie sheets and the third log on the other.
NOTE: Due to the substituted sugars, dough has a slightly more sticky feel than normal. Here is where using rice flour can help to make it stick to the surface less.
Bake for 30 min at 350F, switching pans 15 min through the backing. Logs are light golden color and firm to the touch when finished. Remove from the oven, leaving the oven on. & place logs on a wire rack to cool for about 10 min. Using a metal spatula can help to support the logs as they are moved.
Slide the baked logs onto a cutting board. With a long serrated knife, cut each log diagonally into ½” slices, facing all pieces the same direction. Return to the oven for 12-15 min. Half way through turn over all pieces so that both sides get equal “toasting”.
Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container. They should keep for up to one month.