Preheat oven to 350 degrees. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degree oven for 7 to 10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, splenda, and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
|
Remove from oven and cool for 5 mins. Cut the loaves with a sharp knife into 48 slices, approx. 1/2 in wide. Cool Completely.
Lay slices on their side and drizzle with melted chocolate chips, if desired.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutrition facts
Serving size, 1 biscotti
Calories, 60
Calories from fat, 30
Total fat, 3g
Saturated fat, 0g
Cholesterol, 10mg
Sodium, 30mg
Total Carbs, 6g
Dietary fiber, 0g
Sugars, 2g
Protein, 1g
|