So, here’s the thing: I love Biscotti that I traditionally make at Christmas time. I know they sell it year round in coffee shops, but it seems like a seasonal thing to me. I realize it is July, and it is currently 90 some degrees outside. But I couldn’t resist making a batch with Nutella even though it made my kitchen a thousand degrees. It was worth the effort. It will be worth your effort too. Biscotti is easy to make in just a few simple steps.
You will need All-purpose flour, sugar, Nutella, vanilla butter, baking powder, salt, Craisins, Ghiradelli dark chocolate chips, slivered almonds, and eggs.
Here’s how things add up:
1/2 cup Craisins
3 cups flour
2 tsp baking powder
1/4 tsp salt
4 Tablespoons butter at room temperature
1 cup sugar
2 teaspoons vanilla
Put all the dry ingredients together in a bowl.
Make a well in the center, add the eggs. I forgot to add the last one. This is where things began to go south for me today.
Blend the eggs and flour mixture together with a fork.
Meanwhile soak the Craisins in 1/2 cup boiling water until soft. This is where I got side tracked. My husband and I were discussing some really great business ideas for the blog when I forgot to add the butter and sugar. Instead I drained the excess water off the cranberries and added them to the mixture along with the almonds BEFORE I added the butter and sugar.
How do you take pictures and pour food at the same time with only 2 hands? Just wondering.
It wasn’t really a huge crisis, but it did make things more difficult to mix. You’ll forgive me, right?
At any rate, you will end up with a stiff dough which you can then add the Nutella and the chocolate chips to.
Crisis number 3 was when I discovered I had purchased the giant chips, not the cute little mini chips I was thinking about. Oh, well.
Form the dough into a rectangular shape on a cookie sheet. It should be about 1″ thick and 4″ across. It will grow in the oven. Bake at 350 degrees for 20 minutes.
Let cool after baking for 1/2 hour. Slice into pieces at least 1/2″ thick. Put back on the cookie sheet and bake again for 30 more minutes at 300 degrees. Don’t forget them in the oven like I did. They got a wee bit too dark on the bottom. I am having a bad cooking day.
Console yourself by dipping your fresh Double Chocolate Nutella Biscotti in a tall glass of iced coffee. If you’re feeling really bad, slather more Nutella on top of the Biscotti. It’s ego therapy.