2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Nutella (chocolate hazelnut spread)
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped toasted nuts (walnuts, almonds, or hazelnuts)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, cream together the softened butter and Nutella until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Stir in the chocolate chips and chopped nuts until evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 3 inches wide, placing them on the prepared baking sheet.
Bake for 25-30 minutes, or until the logs are firm and lightly golden.
Remove from the oven and let the logs cool on the baking sheet for about 15 minutes.
Using a serrated knife, cut the logs diagonally into 3/4-inch slices. Place the slices back on the baking sheet, cut side down.
Bake for an additional 10-12 minutes, or until the biscotti slices are crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack.
Yield: Approximately 16 large biscotti