Making Biscotti reminds me of my Nonna. When I want a little of my Nonna around me I make Biscotti.
So in honor of her, I made Nutella Espresso Biscotti!
I remember the delicious fragrance of the twice baked cookie wafting through her neighborhood. Even the neighborhood police officers would stop over her house for an espresso and a biscotti or two. My Nonna’s home seemed to be the hub of action, whether it was a holiday where all the family gathered (and there was a lot of us), or it was just the neighbors catching up, it was at my Nonna’s home. There was always freshly made espresso that she would drink out of a demitasse cup, it was the perfect dunk size cup my Nonna would say. In her home there was always laughter and of course loud talking, we are Italians of course!
Nonna only made anise biscotti unless it was Christmas where she would only make 1 batch of pistachio and cranberry biscotti. I would love to know what she would have thought of my Nutella espresso biscotti.
- ½ cup vegetable oil + ¼ cup
- 2 eggs
- 1 cup sugar
- 1 tablespoon instant coffee double espresso
- 1 teaspoon pure vanilla extract
- ½ cup Nutella
- 3 cup flour
- 1 tablespoon baking powder
- Preheat oven to 350 degrees
- Line a cookie sheet with parchment paper or a Silpat
- Using a mixer beat ½ cup oil, eggs, sugar, vanilla and espresso until combine
- add in Nutella and combine
- In a medium bowl whisk together flour and baking powder
- Add the flour mixture to the espresso mixture a little at a time to form a heavy dough
- **if dough is too crumbley to form add, a tablespoon of oil at a time until the dough forms ball
- Divide bough in to 2 pieces
- Place on your lined cookie sheet and form each piece into a roll as long a your cookie sheet
- Press down on to the roll to form a ½ inch thickness
- Bake for 20 - 25 minutes depending on your oven
- Once cool enough to handle, slice each flattened roll into ½ in slices
- Place slices back onto cookie sheet cut side up
- Bake for an additional 8 minutes