Nutella cookies, need I say more?

I am pretty sure you could put Nutella on anything and it would taste good. I have introduced so many friends to it I should start earning a commission or stock options. If you have yet to try it, it is the best thing ever, the one thing I would  bring as my luxury item on Survivor, as I cannot survive without it. It is chocolate and hazelnuts blended together into a smooth creamy spread, think peanut butter but way more awesome. I have put it on graham crackers with marshmallow fluff for a quick smores fix, used it to frost cupcakes, put it on raisin bread for a “raisinets” themed breakfast and my most favorite thing to put it on is a spoon. I just have a small (serving)spoonful of it after dinner to fill my sweet tooth craving but not equal the calories of a giant chocolate cake. Ok clearly I have a problem but don’t call intervention yet!

I had to find a cookie recipe for my Nutella. Of course Giada didn’t let me down. She has a few versions but this one is the most tasty. I am not sure why she calls them biscotti, I sometimes think she likes throwing big Italian words around in her way overdone accent to sound more authentic. As far as I know biscotti were crunchy biscuit like cookies that my mom makes, this recipe is more for a flatter soft chocolate cookie. Think peanut butter cookies just with Nutella instead. I found some leftover ones in my kitchen today and made an ice cream sandwich with them, I am pretty sure I could replace my husband with Nutella (sorry Campy). When I make the recipe below I never have hazelnuts on hand so I skip that part and I also noted they cook quite fast so I usually check them at 8 or 9 minutes or so. So if you need a new sweet fix, try this recipe or some Nutella and you will be hooked!

Chocolate Hazelnut Biscotti

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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