Ingredients
10 Tbsp unsalted butter
2 ½ cups all-purpose flour
2 ¾ tsp baking powder
½ tsp. fine salt
3 large eggs
1¼ cups sugar
2 tsp vanilla extract
½ cup Nutella, room temp
1 ¼ cup chopped dark chocolate
½ cup chopped hazelnut (optional)
Preparation
Preheat oven to 350 degrees.
Line 3 baking sheets with parchment paper.
Melt the butter over medium heat. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the Nutella and mix until combined.
Add flour, baking powder, and salt together and mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the chocolate pieces and hazelnuts.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2inches wide and 15 inches long. Bake until set and brown around the edges, about 25-30 minutes. (For even baking take care to rotate the pans-top to bottom and front to back-about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into ½ inch thick cookies. Place cookies cut side down on the baking sheets lined with parchment paper. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.
Alternate recipe: Try substituting peanut butter for Nutella and ½ cup of Cocoa Powder for ½ cup of the flour.
