So here’s the deal. I really like biscotti. I just forget how much I like it until I’m eating it. It’s a strange thing. I made a batch of peanut butter biscotti for a potluck at work and was like “oh yeah, these are good.”

As a result, when a certain special someone said she wanted to bake something one Sunday afternoon I decided that I needed more biscotti and seeing as I had some Nutella to use up, it was a perfect fit.

The recipe is essentially the same as my peanut butter biscotti with a little less sugar to compensate for the mass amounts of sugar in the Nutella (like, there’s a lot of sugar). It’s pretty amazing that kids will eat this stuff in the morning and then be sent to school. Granted, I suppose it’s the teacher's problem at that point :). Now, I don't have any issues with Nutella or kids eating it, but let’s face it, it's pretty much frosting. Not that there's anything wrong with that.

The biscotti turned out pretty perfect, though I may have slightly under baked them on the second bake. And I say that only because they didn't threaten to shatter my teeth when I bit down. However, for most people they were probably right on the mark. Otherwise, the biscotti were slightly nutty, lightly chocolaty, and mildly sweet (I love a good synonym). In other words, really delicious.

~Adam

Nutella Biscotti

Adapted from me

Yields approx. 20 2 1/4" x 3/4" biscotti

2 cups all-purpose flour (260g)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar (50g)
2 large eggs, room temperature
1/2 cup Nutella (152g)

Preheat oven to 300F and line a large cookie sheet with parchment paper.

In a large bowl add flour, baking powder, baking soda, salt and whisk to combine.

In the bowl of a mixer add sugar and eggs and beat until frothy (2 minutes). Add Nutella and continue to beat until completely combined (1 minute).

Reduce mixer to low and gradually add the dry ingredients, mixing until combined and scraping down the bowl as necessary.

Gather dough and turn out onto a lightly floured surface, kneading until the dough can be brought into a solid ball and/or is no longer too sticky to handle.

Place the dough on prepared cookie sheet and shape into a long rectangle about 15” x 2 1/4” in size, keeping the thickness as even as possible.

Bake for 45 to 55 minutes or until firm to the touch (this took me about 47 minutes).

Remove from oven and allow to cool on cookie sheet for 2 minutes. Place cookie log on rack to cool for 5 minutes.

With a sharp serrated knife, cut cookies approximately 3/4" inch apart. Set each cookie upright on cookie sheet with as much room between as possible (try not to crowd them too much). Bake for 20 minutes (I might try a few extra minutes next time).

Remove from oven and allow to cool on cookie sheet for 1 minute before moving biscotti to rack to cool completely.