Nutella® Biscotti

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Description

Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They’re easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!

Ingredients

  • cooking spray
  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 cup white sugar
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate-hazelnut spread (such as Nutella®)
  • 1 ¼ cups bittersweet chocolate chips
  • 1 cup chopped raw hazelnuts
  • ½ cup milk chocolate candy wafers

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
  2. Whisk flour
  3. cocoa powder
  4. baking powder
  5. and salt together in a medium bowl.
  6. Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy
  7. about 2 minutes. Gradually add sugar and mix until pale and thickened
  8. about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
  9. Add chocolate-hazelnut spread and beat on low speed
  10. scraping down sides and bottom of bowl as needed
  11. until just combined
  12. about 30 seconds. Gradually mix in flour mixture and on low speed until just combined
  13. about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
  14. Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
  15. Bake in the preheated oven
  16. rotating cookie sheets halfway through
  17. until set and firm to the touch
  18. about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  19. Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer
  20. with cut-sides up. Repeat with the remaining log.
  21. Bake in the preheated oven until dried
  22. about 30 minutes
  23. flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely
  24. about 30 minutes.
  25. Meanwhile
  26. microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds
  27. then stir. Continue microwaving and stirring in 30-second increments
  28. until melted and smooth
  29. about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
  30. Refrigerate
  31. uncovered
  32. until chocolate hardens
  33. about 15 minutes.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 2 hrs 25 mins

Servings: 44

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