1 Video | Photo: Chocolate Hazelnut Biscotti Recipe
Ingredients
- 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
Directions
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
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. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
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. 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.
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By caschus
on January 11, 2013
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These cookies are a special treat for anyone who enjoys hazelnuts. I hope the word biscotti doesn't put people off. They really aren't like the twice baked cookie I associate w/biscotti. Also, I cut the sugar to 1/2 cup only. I did not add the brown sugar at all. They are delicious! Also, toasting hazelnuts is easy. Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 minutes until they give off a nutty aroma and skins begin to blister. Let cool, then rub nuts vigorously with a paper towel between nuts and your hand to remove skins. Coarsely chop.
By suedino
Poughkeepsie, NY
on November 28, 2012
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I have made these cookies a few times and they are always a hit. I use semi sweet chocolate chips instead of nuts. So easy to make and they are delicious. Thanks Giada :-
By Chef #1280230
Sun City, CA
on October 25, 2012
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A very simple, but delicious cookie. I did not have any hazelnuts on hand, so I used Ghirardelli semi-sweet chocolate chips to enhance the cookies. These are very good. They have a great texture and they are definitely a "winner" at our house. Next time I bake them, I will try the toasted hazelnuts.
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