"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Hazelnut Biscotti Recipe

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This recipe for Chocolate Hazelnut Biscotti, by , is from Nonna Hilda's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nonna Hilda
Added: Monday, July 27, 2009


1 1/3 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. chocolate hazelnut spread, such as Nutella
1/2 c. granulated sugar
1/2 c. light brown sugar
1 egg
1 tsp. pure vanilla extract
3/4 c. chopped, toasted, skinless hazelnuts (see Note)

Preheat the oven to 375. Line a cookie sheet with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars 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 flour mixture and stir until just combined. Add the hazelnuts and stir until just combined.

Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten each mound. (Another method is to use a small ice cream scoop and not flatten.) Bake 10-12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

NOTE: To toast the hazelnuts, spread them on a baking sheet and place in a 350 oven for 8-10 minutes, or until golden and fragrant.




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