Nutella and Hazelnut Rolled Biscotti

Continue rolling by hanging on to the wax paper as you roll.

Seal the edges by pinching the dough together and tucking them underneath.

With the help of the wax paper, lift and transfer the log onto the prepared baking sheet, seam side down.

Repeat with the remaining piece of dough.

Make sure to leave enough room between the 2 logs because they will spread out somewhat.

Brush the tops of the logs with the beaten egg whites.

Sprinkle the tops of the biscotti logs with the sugar granules.

Bake in a preheated oven at 350 degrees F., for approximately 35 minutes.

When ready the biscotti logs will have a deep golden brown colour and will feel firm to the touch.

Allow the biscotti logs to cool for about 20 to 30 minutes before slicing into 1 inch slices.

Cool completely before storing in an air tight container.