I’m kinda sorta completely obsessed with all things hazelnut related. If someone asked me what I wanted for my last supper on death row, I’d promptly reply, “First, it’s called dinner not supper, but allegedly the South will rise again, so don’t you worry yourself over vernaculars. Second, I want nutella over nutella filled cupcakes, piled on top of a pillow of nutella cakes…AND HOLD THE GLUTEN!” What the heck, it’s death row, I can handle the gluten. During my travels abroad, I came across a hazelnut biscotti that was so insanely delicious, I literally woke up extra early to stomp over to the local cafe for my daily biscotti and coffee. Note: I do NOT do mornings, and I’m not a huge coffee drinker unless it’s a legit cup o’ Italian brew or French pressed, so this was an act of devotion. When I got back home, I decided to experiment with some recipes to make a vegan, sugar-free, gluten-free recipe. I was anticipating gross cardboard-like sticks of non-deliciousness, but to my surprise, the …