Chocolate Hazelnut Biscotti

Originally found at glutenfree.wordpress.com
Ingredients
2 cups GF Flour mix (with xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 large eggs
1/3 cup nonfat milk
1 teaspoon vanilla extract
1 teaspoon almond extract
4 Tablespoons butter, melted
1 1/4 cup roughly chopped hazelnuts
Directions
Preheat oven to 350F.
Mix together dry ingredients: flour, cocoa powder, baking soda, salt, and sugar. Reserve hazelnuts.
Mix together wet ingredients: eggs, milk, extracts, and butter.
Mix together wet and dry until blended then mix on medium-high for 2 - 3 minutes.
Blend in chopped nuts.
Shape into two loaves about 4 inches wide, 8 inches long and 1 inch thick on parchment paper.
Bake for 20 minutes.
Cool for 10 minutes.
Slice into 1/2 inch thick cookies. Return sliced pieces to parchment paper. Lay one side on to the parchment paper.
Bake an additional 20 minutes (turn over in the last five minutes). Keep in mind that biscotti - and our lovely gluten-free flours - have a tendency to continue to dry out a bit after baking. Take care not to over bake or over dry the cookies in the oven to prevent them from becoming too brittle and crumbly.
Allow to cool completely before storing.
Drizzle with melted chocolate (I think next time I’ll use white and dark chocolates not just dark.)
Enjoy with coffee in the mid-afternoon while wearing comfortable shoes, of course!
=)