Instructions: 1. Preheat oven to 350. Place the hazelnuts on a baking sheet; bake until light brown, about 8 minutes. Let cool. Line 2 large baking sheets with foil and spray the foil and spray the foil with nonstick cooking spray. Adjust the oven racks to divide the oven into thirds.

2. In a food processor, combine 2 tablespoons of the hazelnuts, the flour, 2 tablespoons of the chocolate chips, the cocoa, espresso powder, baking soda and salt. Process until the nuts are finely ground; transfer the dry ingredients to a large bowl. In the same food processor ( no need to clean), combine the sugar, eggs, egg whites and vanilla until slightly thickened, about 2 minutes. Add to the dry ingredients. Stir in the remaining hazelnuts and chocolate chips.

3. Spoon one-fourth of the batter (about 3/4 cup) into a long rope, about 14" long and 1-1/2" wide, on one side of the baking sheet; repeat with the remaining batter, making 2 ropes on each baking sheet, with space in between. Bake, reversing baking sheets once, until firm, about 15 minutes; cool 10 minutes. Reduce the oven temperature to 300.

4. Place the logs on a cutting board. Cut with a serrated knife on the diagonal into 1/2" thick slices, making 80 biscotti. Place the slices upright on the baking sheets, 1" apart. Bake until the cut sides feel dry to the touch, 20-25 minutes. Cool completely on wire racks. Store in an airtight container.

These are great! Definitely worth the effort. I made them for my dad at Christmas time and he loved them. Couldnt tell they were a WW recipe. REG 6 shared by Kathy K., San Luis Obispo, CA

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