Nutella Biscotti
These biscotti are so good. Very crisp and full of a rich chocolate-hazelnut flavor. The not so secret ingredient is Nutella, the chocolate hazelnut spread that is so popular. I love it.
I created this recipe at the request of my friend Markeen. She asked if I had a biscotti recipe using Nutella. I didn’t. I did have a chocolate biscotti recipe. I used it as my starting point and went from there. The result came out just the way I wanted.
Biscotti are a type of cookie that are baked twice. Normally the dough is shaped into logs and baked until the dough is firm. Then they are sliced and returned to the oven- at a lower temp- to bake until the slices of biscotti get crisp. This makes them perfect for dunking in your coffee, tea or milk.
During the second bake, the slices are normally turned over halfway through the baking time, so they will crisp on both sides. A time saving tip: Place the slices of biscotti on a cooling rack on the baking sheet for the second bake. That way they bake on both sides at once.
This recipe is a little different in that the dough is baked the first time in loaf pans. So simple.
So here is the recipe. Enjoy!!
Nutella Biscotti
¾ c. brown sugar
½ c. butter, room temperature
1 c. Nutella
2 eggs
2½ c. flour
2 t. baking powder
½ t. salt
1 c. chocolate chips, I used dark chocolate chunks
1 c. chopped, toasted hazelnuts, optional
4 oz. dark chocolate
Grease 2 (9×5-inch) loaf pans and set aside. Cream sugar and butter together than mix in Nutella until smooth. Beat in the eggs. Stir in dry ingredients. Mix until smooth. Dough will be soft. Stir in chips and nuts (if using). Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into ¾-inch slices. Place a cooling rack on a large baking sheet. Place slices on the cooling rack. This way the biscotti will bake on both sides at once- so there is no need to turn them over during the second bake. Bake about 18-20 minutes. Biscotti should feel pretty firm in the middle. Cool completely. Melt dark chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.
True confession. I was going to add hazelnuts to my batter- but realized after I had already mixed the batter, that I not skinned or toasted the nuts yet. Oops.
