Extra Large Chocolate Chip Nutella Biscotti: A Decadent Delight

Welcome back, dear readers! Today, I’m overflowing with gratitude for your constant support and enthusiasm for the recipes I share. Your comments and stories truly warm my heart. Now, let’s dive into a recipe that’s bound to become a favorite in your kitchen: Extra Large Chocolate Chip Nutella Biscotti. This isn’t just any biscotti—it’s a crunchy, chocolatey, Nutella-filled dream! I promised you versatile, and here’s proof! Let’s get baking.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¾ cup brown sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup Nutella
• 1 cup chopped hazelnuts (optional)

How to Make Extra Large Chocolate Chip Nutella Biscotti

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In another bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This should take about 2-3 minutes.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.

Step 5: Combine the Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips and chopped hazelnuts if using.

Step 6: Shape the Dough

Divide the dough in half. On a floured surface, shape each portion into a log about 12 inches long and 3 inches wide. Place the logs onto the prepared baking sheet.

Step 7: Bake the Logs

Bake for 25-30 minutes or until the logs are golden brown. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 8: Slice and Bake Again

Using a serrated knife, cut the logs diagonally into ¾-inch slices. Place the slices cut side down on the baking sheet. Spread a generous layer of Nutella on each slice. Bake for another 10-15 minutes or until crisp.

Step 9: Cool and Enjoy

Let the biscotti cool completely on a wire rack. The smell when this is in the oven is incredible!!

Helpful Tips

• Even Slices: For even baking, try to slice the biscotti uniformly.
• Cooling Time: Allow the biscotti to cool completely before storing to maintain their crisp texture.
• Nutella Layer: If you prefer a softer Nutella center, spread the Nutella on the biscotti while they’re still warm from the first bake.

Substitutions and Variations

• Nut Alternatives: Swap hazelnuts for almonds or pecans.
• Chocolate Lovers: Drizzle melted chocolate over the cooled biscotti for an extra indulgence.
• Dried Fruit: Add dried cranberries or cherries for a fruity twist.

Frequently Asked Questions

Can I make biscotti without nuts?

Absolutely! The biscotti will still be delicious without nuts.

How do I store biscotti?

Store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a sealed bag for up to three months.

Can I use other types of chocolate chips?

Yes, feel free to use dark, milk, or even white chocolate chips according to your preference.

Storage Instructions

To maintain the crispness of your biscotti, store them in an airtight container. They’ll stay fresh at room temperature for up to two weeks. If you need to keep them longer, freeze the biscotti in a resealable bag for up to three months. Thaw them at room temperature when ready to enjoy.

More Relevant Recipes

• Chocolate Cranberry Oat Muffins: A Blissful Morning Treat: Start your day with these delightful muffins packed with chocolate and cranberries.
• Grinch Cookies: Perfect for the holiday season, these cookies are as fun to make as they are to eat.

I hope you enjoy making and devouring these Extra Large Chocolate Chip Nutella Biscotti as much as I do! Don’t forget to share your baking adventures in the comments. Happy baking!

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