Nutella Chocolate Biscotti Food

NUTELLA® BISCOTTI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
• Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
• Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
• Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
• Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
• Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
• Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
• Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
• Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• 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.

NUTELLA HAZELNUT BISCOTTI RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat eggs in a large bowl until frothy. Add sugar and continue beating on high setting for 2 minutes. Beat in Nutella. Add flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using. Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles roughly ½ inch thick. Bake at 350°F for 20 minutes. Remove logs from oven and turn the heat down to 300°F. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven. Bake for 10-12 minutes. Turn biscotti over and bake an additional 10-12 minutes (depending upon the thickness of your slices). Remove to a wire rack to cool. DRIZZLE: 1/4 cup Nutella 1/4 cup powdered sugar 2 tablespoons boiling water (add more if not thin enough) When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze. Store in an airtight container. Makes 3 to 4 dozen cookies.

NUTELLA BISCOTTI

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
• Beat eggs in a large bowl until frothy.
• Add sugar and continue beating on high for 2 minutes.
• Stir in Nutella.
• Add flour mixture to egg mixture and stir until well combined.
• Stir in chocolate chips and hazelnuts, if using.
• Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick.
• Bake at 350F for 20 minutes.
• Remove from oven.
• Turn down oven heat to 300°F.
• Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
• Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices).
• Remove to a wire rack to cool. Store in an airtight container.

NUTELLA CHOCOLATE CAKE

Steps:

• 1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• 2. Add all dry ingredients to a large bowl and whisk together.
• 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
• 4. Add vanilla to boiling water and add to mixture. Mix well.
• 5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
• 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
• 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
• 8. Add Nutella and mix until smooth.
• 9. Slowly add half of the powdered sugar and mix until smooth.
• 10. Add 2-3 tbsp of milk or water and mix until smooth.
• 11. Slowly add the remaining powdered sugar and mix until smooth.
• 12. Add more water or milk until the frosting is the right consistency.
• 13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
• 14. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer.
• 15. Add second layer of cake and add another 3/4 cup of frosting and spread into an even layer.
• 16. Add third layer of cake on top and add another 3/4 cup of frosting and spread into an even layer.
• 17. Top frosting with the fourth layer of cake, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
• 18. To make the chocolate ganache, place the chocolate chips in a medium sized bowl.
• 19. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth (see my tips on making chocolate ganache).
• 20. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips for making a chocolate drip cake.
• 21. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
• 22. Cake is best when well covered for 3-4 days.

NUTELLA & CHOCOLATE BISCOTTI

Steps:

• 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.