Remember Saturday when I said friends and their thoughtful gifts were simply the best?
Before I was gifted the Nocciolata Organic Hazelnut Spread, I’d planned to make you Nutella Biscotti. But when I tasted this brand for the first time, it blind-sided me with its creamy, chocolately, rich and hazelnut-y deliciousness.
It was simply the best chocolate hazelnut spread that I’ve ever had.
Then, I just knew I had to make biscotti with it because all that creamy, chocolately, hazelnut-y yummyness couldn’t go to waste, and I knew it would go amazing with coffee.
If you’re a hazelnut fan like I am, you will lllooovvveee these cookies because not only are the hazelnuts in huge halved or quartered chunks, but this brand of spread has a strong hazelnut-chocolate flavor.
Now remember. These are biscotti cookies. What does that mean? Well, for starters, when you make the dough, it will be heavier than your typical cookie dough. And, after they are baked, the taste and texture is exactly what you’d expect if you crossed a cookie with a biscotti. They are not as moist, soft or cake-y like a cookie, nor are they as dry and crisp as biscotti. They are perfectly in between. And, we absolutely loved them!
I baked these cookies two ways:
- Using a tablespoon, I scooped them onto the baking sheet, then smashed them down with a fork, resulting in a flat cookie
- Using a cookie scoop, I scooped rounded balls onto the baking sheet, and left them as is, resulting in a thicker, fatter cookie
The rounder fatter cookies crinkled and cracked on top like this. Aren’t they cute?
I hope you enjoy them as much as we did.
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter, softened
- ¾ cup chocolate hazelnut spread*
- ½ cup sugar
- ½ cup brown sugar
- 2 egg yolks**
- 1 teaspoon vanilla extract
- 1 cup chopped toasted hazelnuts
- Preheat the oven to 350 degrees.
- Lay the hazelnuts in a single layer on the baking sheet. Bake for 10 minutes.
- Place hazelnuts between a folded paper towel and rub together to remove most of the skin.
- Chop hazelnuts in halves or quarters and set aside.
- Increase oven heat 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 softened butter, chocolate hazelnut spread, sugar, and brown sugar. Using a mixer, cream ingredients together until smooth ( about 4 minutes). Add the egg yolks (or egg, see notes!) 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 ensuring they’re mixed throughout the dough.
- Using a tablespoon or a cookie scoop, spoon out the cookie dough onto a parchment lined cookie sheet, spacing the mounds about 4 inches apart. If desired, leave as is OR use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 8-10 minutes.
- Transfer cookies to a wire rack and let cool.
**The original recipe called for 1 egg, so feel free to substitute 1 egg for the 2 egg yolks. I happened to have 2 egg yolks left over from another recipe, so I used them in these cookies. The reason I published the recipe with the 2 egg yolks in the ingredients list is because that’s how I made it, and I wanted to be sure I represented it exactly as I made it, so I could accurately represent the flavor profile to my readers!
Recipe modified from Food Network @ Chocolate Hazelnut Biscotti.