If you know Sue and I, then you know we are not normally fans of crunchy cookies. Soft and chewy is the way to go! Unless, of course, we are talking about biscotti. Dipping crunchy cookies into hot chocolate or coffee or tea makes them a million times more delicious!
I had a jar of Nutella to use up and decided that Nutella biscotti would be a good idea. Turns out I was right. I usually find Nutella too sweet (hard to believe, I know) but there is just the right amount in these cookies so the sweet is balanced out. Dip them in your favorite hot beverage for a lovely afternoon treat!.
2 1/2 cups flour
2 Tbsp baking cocoa powder
1 Tbsp baking powder
1 cup sugar
1/3 cup melted butter
1 tsp vanilla
1/3 cup Nutella
1/4 cup Nutella
Preheat oven to 325. Line a large cookie sheet (or 2 regular sized) with parchment paper, set aside.
Whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat together eggs until frothy, about 2 minutes. Beat in sugar for another 2 minutes. Beat in butter and vanilla. Lastly, beat in the Nutella, scraping the sides of the bowl as needed, until just combined.
Divide dough into 2 equal pieces. Flatten into logs approximately 2 1/2 by 13 inches long. They should be about 3/4 inch thick. Place on prepared cookie sheet.
Bake at 325 for 30 minutes, rotating cookie sheet at the 15 minute mark.
Remove from oven and let cool 5 minutes.
Reduce oven to 300. Carefully transfer one of the logs to a cutting board. Using a serrated knife, cut the log into 1/2 inch slices. Repeat with the other log. You should get 48 slices.
Place them back on the cookie sheet, cut side up. Place back in oven and bake for 15 minutes. Remove tray from oven and carefully flip all the cookies so the the side that was touching the cookie sheet is now facing up. return to oven for 15 more minutes.
Remove from oven and let cool completely.
Place the Nutella for drizzling in a plastic bag and microwave for about 10 – 20 seconds, just until warm. Snip the corner of the bag and drizzle the Nutella over the cooled biscotti.
Store at room temp for a day or two, in the fridge for a week, or freeze them.
Biscotti, on their own, seem to be a little dry to me….. BUT dip them in hot chocolate and *wow*…. jazz hands for sure happening over here.
Biscotti take a little longer to make because of the double baking but for the little extra effort you get 4 dozen delicious, crunchy cookies to share with friends and family (or keep for yourself). FYI – These are great at Christmas time for a cookie exchange too.