Healthy Hazelnut Biscotti Recipe

Nonstick cooking spray
3 T light olive oil
1 egg, lightly beaten
1/3 cup hazelnuts, toasted, skinned and coarsely copped
3/4 c all-purpose flour
1/4 c firmly packed light brown sugar
2 T granulated sugar
1/2 t ground cinnamon
1/2 t baking powder
1/4 t salt

Preheat oven to 350. Spray a cookie sheet with nonstick spray, set aside.

In small bowl, combine the olive oil and egg until well blended.

In large bowl, combine the hazelnuts, flour, sugars, cinnamon, baking powder, and salt. Stir in the egg-oil mixture to form a dough, kneading by hand as needed. Form into a 9 x 2 x 1/2 inch log. Place on prepared pan.

Bake for 20 minutes. Remove from oven and place on wire rack; cool slightly, about 20 minutes. Return to oven and bake an additional 10 minutes. Slice diagonally into 1/2 inch thick slices.
Reduce oven temp to 330 degrees. Bake, cut side down and additional 15 minutes.
Cook completely on wire rack.