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Coffee-Hazelnut Biscotti Ingredients: 2 tablespoons Frangelico (hazelnut-flavored liqueur) 2 tablespoons unsweetened cocoa 1 teaspoon instant espresso or 2 teaspoons instant coffee granules 1 teaspoon vegetable oil 2 large egg whites 1 large egg 1 1/3 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup coarsely chopped toasted hazelnuts, divided 1 teaspoon baking soda 1/8 teaspoon salt 2 teaspoons ground coffee beans Cooking spray Directions: Preheat oven to 300°. Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth.  Add oil, egg whites, and egg, stirring with a whisk until blended. Lightly spoon flours into dry measuring cups, level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until hazelnuts are ground.  Add ground coffee; pulse 2 times or until blended.  With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball.  Add 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky).  Turn dough out onto a floured surface; knead lightly 4 to 5 times. Divide dough into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire racks.
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