Chocolate Hazelnut Biscotti

Line a baking sheet with parchment paper. Preheat the oven to 325F. In a stand mixer with a paddle attachment, add in eggs and sugar and beat on high speed until it’s light and the volume has doubled. Gradually add in melted butter and vanilla bean paste and beat on medium speed until combined. In a separate bowl, add in flour, cocoa powder, baking powder and mix well. At the lowest speed on the mixer, gradually add in the flour mixture to the egg mixture and mix until well combined. Fold in the chocolate chips and hazelnuts. Place the dough onto the baking sheet and shape it into a log shape, about 12 inch long and 3 inch wide. Bake it for about 30 minutes. The surface of the dough should be fairly dry. Remove from the oven and let it cool for about 30 minutes. (Make sure to cool it completely to prevent the biscotti from crumbling apart when slicing) Using a serrated knife, slice the log into 12 pieces. Place them (sliced up) back on the baking sheet and bake them for another 12 minutes. Remove from the oven and let them cool completely before storing them into a jar. Perfect to enjoy it with a cup of coffee.