Dark Chocolate-Hazelnut Dip with Strawberries and Biscotti

In a medium saucepan, heat cream and evaporated milk over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Remove from heat; add chocolate and chocolate-hazelnut spread, whisking to combine. Add hazelnut liqueur, and whisk to combine. Serve immediately with strawberries and Biscotti.

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl, beat butter, sugar, baking powder, and vanilla with a mixer at medium speed until smooth. Beat in eggs. With mixer on low speed, gradually add flour, beating until smooth. Let dough stand for 10 minutes.

Divide dough in half, and place on prepared pan. Shape each half into a 7×3-inch rectangle. Straighten edges and top using a bench scraper or spatula.

Bake for 25 minutes. Let cool completely. Reduce oven temperature to 325°.

Using a serrated knife, cut rectangles crosswise into ½-inch-wide slices. Place slices, cut side down, on pan.

Bake for 25 minutes, turning slices halfway through baking. Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.