Biscotti

1. Preheat oven to 350°F.  Line a large baking sheet with parchment paper. 
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until fluffy.  Add in the eggs, one at a time, beating after each addition.  Mix in the vanilla extract.
3. In a separate medium bowl, whisk together flour, cocoa, baking powder, and salt.  Gradually add dry ingredients to wet ingredients, with the mixer on low speed, and beat until just combined.  Beat in the chocolate chips and chopped hazelnuts.
4. Turn out dough onto a lightly floured surface.  Divide dough in half and roll each half into a log.  Gently pat each log into a 10×3 inch rectangle.  Place each log onto prepared baking sheet, 3 inches apart.
5. Bake for 25-30 min, until the tops of the logs are slightly cracked and the edges are set.  Allow to cool on a wire rack for 20 minutes.
6. Reduce oven temperature to 300°F.  Place cooled logs onto a cutting board.  Use a serrated knife to gently cut 1/2 – 3/4 inch wide diagonal slices.  Place slices cut side down back onto lined baking sheet.  They can be placed close together since they will no longer rise.
7. Bake for 10-15 minutes until the center of the biscotti starts to feel a bit dry.  Turn slices over and bake a further 10-15 minutes.  The biscotti should be mostly dry by this point, with the center still slightly soft.  The cookies will set up further while cooling.  Let cool completely on a wire rack.

Drizzle

1. Mix together the confectioner’s sugar, nutella, and milk with a spoon until smooth.  Add more confectioner’s sugar and/or milk as needed to reach a flowing consistency.
2. Drizzle the glaze over the top or sides of each biscotti.  Allow to set up for 30 minutes before handling.