Dark Chocolate and Hazelnut Biscotti

Grind chocolate and sugar in a food processor until fine.

In the bowl of a mixer fitted with a paddle attachment, cream together butter and chocolate and sugar mixture. Add eggs and vanilla, and blend well. Mix in flour, hazelnut or almond flour, baking powder, salt, and cinnamon until evenly incorporated.

Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 375ºF. Line a baking sheet with parchment paper or Silpat and set aside.

Shape dough into two 12” x 2 ½” rectangles on the prepared sheet. Bake 18-22 minutes until set and the edges are VERY light golden brown. Remove from oven and cool 5-10 minutes, until firm enough to move.

Slice into ½” slices and return to the baking sheet. Bake 5-7 minutes longer. Remove from oven and cool on a cooling rack.