Nutella Biscotti | Recipe Goldmine Recipes

Step 1

Heat oven to 350 degrees F.

Step 2

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 Nutella and stir to fully incorporate. Add pistachios and dried cranberries. Fold in flour, salt and baking powder.

Step 3

Divide dough in half and form into 2 (12 x 2 inch) logs 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.

Step 4

Bake for 25 minutes, rotating cookie sheet once after 15 minutes to ensure even baking.

Step 5

Turn oven temperature to 300 degrees F. Remove logs from oven and let cool for 10 minutes.

Step 6

While still warm, cut logs 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.

Step 7

In small bowl, whisk together remaining 1/4 cup Nutella, the confectioners' sugar and the boiling water until smooth. Lay biscotti on parchment- or foil-lined cookie sheet and drizzle glaze over cookies with fork or dip one end of each cookie into glaze. To harden glaze, dry at room temperature for at least 1 hour.

Step 8

Store in airtight container for up to 2 weeks.