Hazelnut Biscotti

• INGREDIENTS
• 4 Tbsp. extra virgin olive oil
• 1/3 cup hazelnuts, toasted, skinned and coarsely chopped
• 3/4 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 2 Tbsp. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. salt

• DIRECTIONS
• Preheat oven to 325 degrees. Lightly grease (1) 8-inch square baking pan with 1 tablespoon extra virgin olive oil; set aside.
  In large bowl, combine hazelnuts, flour, sugars, cinnamon, baking powder and salt. Stir in egg blended with remaining 3 tablespoons olive oil to form a dough.
• Into prepared pan, spoon dough and spread evenly with wet finger tips. Bake 30 minutes. Remove from oven and cut into 4 x 1-inch bars. Bake an additional 15 minutes or until golden. On wire rack, cool 10 minutes; remove from pan and cool completely.
• Serves four
• Suggested wine pairing: Ballatore Gran Spumante