Anytime I can find a way to incorporate Nutella into a recipe, I will. These treats are what my grandmother used to make and referred to as “biscotti.” So in keeping with her tradition, I’ll do the same, even though these are more like a drop cookie, more buttery and moist than the usual biscotti, which are generally quite hard and dry.
To toast the hazelnuts, spread them on a baking sheet and place in a 350°F oven for 8 to 10 minutes, or until golden and fragrant.
Recipe information
Yield
makes 36 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
Step 2
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Step 3
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 the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Step 4
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. Bake 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
