Chocolate Hazelnut Espresso Biscotti
½ cup butter, softened
1 cup sugar
1 tablespoon instant espresso
1 teaspoon vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1/2 cup chocolate chips, melted
1/4 cup chopped hazelnuts
Preheat oven to 350º F. Line a cookie sheet with parchment paper.
In a large bowl with an electric mixer, beat butter, eggs, sugar, vanilla and espresso until combined. Beat in Chocolate Hazelnut Butter.
Add in the flour and baking powder. Stir until just combined.
Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart on your cookie sheet.
Bake for 22 minutes.
Cool completely, then slice diagonally into ½-inch slices
Place slices back onto cookie sheet cut side up, and bake for an additional 8 minutes.
Once cooled, drizzle with melted chocolate and chopped hazelnuts as desired.