Method

Mix the oil, SPLENDA® Granular and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour and low-fat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 9cm inches wide by 30cm long. Place the logs on the prepared sheet 5cm apart.

Bake in a preheated 180?C oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices. Cool.

Lay the slices flat on their sides and re-bake at 150?C for ten minutes, turning after five minutes.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers.