Nutella Biscotti         



Ingredients:
4 large eggs, divided
1 cup granulated sugar PLUS
2 tablespoons granulated sugar
1 cup Nutella or other hazelnut chocolate spread, divided
1 cup unsalted pistachios, shelled
1/3 cup dried cranberries (optional)
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup confectioners sugar
3 tablespoons boiling water



Directions:
Preheat oven to 350F. In large mixing bowl, whisk together 3 whole eggs, 1 egg yolk (reserve extra white) and 1 cup sugar until completely blended. Add 3/4 cup hazelnut spread and stir to fully incorporate. Add pistachios and dried cranberries. Fold in flour, salt and baking powder.

Divide dough in half and form into 2 logs (12-by-2-inches each) on parchment- or foil-lined cookie sheet. (If needed, moisten hands with water periodically while forming dough to prevent sticking.) Brush logs with remaining egg white and sprinkle with 2 tablespoons sugar. Bake for 25 minutes, rotating tray once after 15 minutes to ensure even baking.

Turn oven down to 300°F. Remove logs from oven and let cool for 10 minutes.

While still warm, cut widthwise on slight diagonal to form 1/2 inch-wide strips. Lay on sides on baking sheet. For crispy biscotti, bake cookies for another 15 to 20 minutes. Cool completely.

In small bowl, whisk together remaining Nutella, 1/4 cup confectioners sugar and 3 tablespoons boiling water until smooth. Lay biscotti on parchment- or foil-lined cookie sheet and drizzle glaze over cookies with fork or dip 1 end of each cookie in glaze. To harden glaze, dry at room temperature for at least 1 hour. Store in airtight container for up to 2 weeks.

Makes 48 Cookies