16 May 2011

Biscotti Like You've Never Had Before....

So I was up late the other week, and saw this recipe on Everyday Italian. Love that show! Giada was making Chocolate Hazelnut Biscotti. But it didn't look like your normal biscotti cookies. You know the long, thin like hard cookies you dip in your coffee. This biscotti looked like chocolate cookies with hazelnuts in them! Two things I love: Chocolate & Hazelnuts. So I found the recipe online, and took a shot at them.

They are so good!! But key notes for you guys out there when making these:
(1) Watch your bake time. I thought they weren't done when I pulled out my toothpick after the time was up, but I think they really were now.
(2) The recipe says it makes 36 cookies, but I made my cookies a little bigger. So I only got 24 cookies.
(3) Do not think they will come out like your soft, chewy chocolate chip cookies. Cause they won't! They are biscotti cookies, and will harden up some.

So bring some milk if you want them a little softer. (Or eat them right out of the oven like I do! *Smile*) Anyway, good luck & enjoy!

Chocolate Hazelnut Biscotti
Recipe by Giada De Laurentiis

Total Time: 42 min
Prep: 30 min
Cook: 12 min
Yield: 36 cookies
Level: Easy

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

(1) Preheat the oven to 375 degrees F. 
(2) In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
(3) In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes.

(4) Add the egg and vanilla and beat until smooth, about 1 minute.
(5) Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined.

(6) Add the hazelnuts and stir until just combined.

(7) Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough.

(8) Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

Images by Me; Recipe from Everyday Italian

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