Nutella Biscotti

Every once in a while one runs into a recipe that stays with you.  A recipe that can't be forgotten, a recipe that is returned to over and over, and then over again.

Two months ago when faced with the task of providing dessert for nearly 125 people, I put out a plea for help on our Liv Life Facebook Page.  What to make?  It had to be good, it had to be fairly easy, it had to be portable, and it had to make big batches so as to feed a lot of people and prepared in my limited time schedule.

My friend Laurie suggested biscotti, but I didn't have a recipe handy.  Kim, from Arizona, suggested cupcakes and even left a quick recipe to prepare.  Hester suggested a trifle, but as good as it sounded, I knew I couldn't make that work for this event (transport issues).  And lastly Becky suggested her Fight Back Brownies, which had Liv's vote, but time issues led me back to biscotti.  Shortly thereafter, Susi, of Susi's Kochen Und Backen Adventures, posted a link to her Nutella-Pistachio Biscotti and I knew this was IT.

Perfect for the large event in every way, I began making the biscotti days before they were needed.  Biscotti keeps wonderfully, and tasted even better a day or two after baking.  Portable?  Absolutely!  Simply placed into a zip top bag, these beauties moved beautifully from my house the the theater with very little to no damage and were easy to showcase in a pretty tissue lined basket.  Large Batches?  Again, absolutely.  With no less than 30 cookies (more if you cut them thinner) per batch, 5 batches did the trick for my 125 mark with extra to spare.

And last but not least, taste.  Were they good??  Good doesn't even begin to describe these irresistible treats.  Let me just say that people who don't eat carbs came back for 4ths and kids who don't eat biscotti have been asking me when I am going to make more.

Perfect for a bakesale, picnic, potluck or just plain breakfast, I've made these biscotti so many times since finding the recipe that I have the recipe memorized.  That's saying something.

Nutella Biscotti with Chocolate Chips

adapted from Susi's Kochen Und Backen Adventures
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While Susi's recipe includes Pistachios and a delightful glaze, I removed the nuts due to possible nut allergies at our event and didn't glaze due to portability.  Substituting chocolate chips for the nuts, the glaze wasn't missed, though I'm certain it would make these biscotti even more irresistible.

3 large eggs

1 egg yolk
1 cup granulated sugar
3/4 cup + 2 Tbs Nutella**
1 3/4 cups all-purpose flour

1 cup whole wheat or spelt flour
1/2 teaspoon salt
1 teaspoon baking powder

1 cup (Liv has been known to add more!) chocolate chips
1 egg white

raw sugar

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.

In a large mixing bowl or the bowl of a stand mixer, beat together the eggs, 1 egg yolk  and 1 cup granulated sugar until well mixed.  Add 3/4 cup + 2 Tbs (or a scant 1 cup for easier measuring) Nutella and mix well.  Gently stir in flour, salt and baking powder and chocolate chips.

Divide dough into 3 equal portions and form into 3 10-12 inch logs on the prepared baking sheets. Brush logs with remaining egg white and sprinkle with 1 tablespoon raw sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking.

Remove the biscotti from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the logs  into 1/2-inch (or slightly smaller if desired) slices.  Transfer the cookies back to the prepared baking sheet and stand them up... sort of like cutting the log into slices, then just spreading out the slices, but not laying them on their side.

Reduce the oven temperature to 300º and bake the biscotti for another 15 to 20 minutes. Remove from the oven and remove the biscotti onto a wire rack for cooling.  Note that the cookies will crisp as they cool.

Store in an airtight container for up to a week... though I can't vouch for the freshness at that point as ours never lasted more than a few days.

Liv Life Note:  When baking, I'm not always one to measure mu ingredients (much to my Mother's horror!) and the first time I made this recipe I did not read it all the way through... Susi calls for "1 cup of Nutella, divided.  My first batch used the entire 1 cup in the recipe and it turned out wonderfully.  In my past few batches I haven't even bothered to measure the Nutella, and have just eyeballed the amount.  They have all been successful!  Hence I increased her original measurement by 2 Tbs...

** One time we were out of Nutella and substituted Trader Joe's Cocoa Almond Spread with great success.