Celebrity Cook Giada’s grandmother used to make these and referred to them as “biscotti.” This are more like a drop cookie, more buttery and moist than the usual biscotti, which are generally quite hard and dry.
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted hazelnuts or macadamia nuts
In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients 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.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. You can also roll small amounts into a ball and they come out perfect. Tiny balls! These really expand.
Use the tines of a fork to flatten the cookie dough.
Bake until lightly golden around the edges, about 10 to 12 minutes.
Use a metal spatula to transfer the cookies to a wire rack and let cool.