Using an electric mixer, beat the butter and sugar together until creamy.

Add the flour mixture bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Mix in the hazelnut and mix until combine.

Shape the dough use your hands to shape the dough into a log.

Place the log on baking sheet. Use your hands to flatten the dough log until they are about 3/4 inch thick. Gently press the side and ends of the log to even them out and flatten them.

Bake for 20 - 25 minutes, until lightly golden and the centre of the log is almost firm and bounces back when touched.

Let the log cool on the baking sheet for 30 minutes.

Use a sharp knife to cut logs into biscotti shape, on the diagonal.

Place the biscotti, cut side up, on a baking sheets.

The centres of the biscotti will be slightly soft and will crisp as they cool.