phi s t y l e

I love you, Giada. Even though your huge head is always making this face:

But your show is delightful to watch.

Here’s an easy twist on a classic cookie that I saw this past week on Everyday Italian – just add Nutella!

Side note – “biscotti” is just “cookie” in Italian. It doesn’t necessarily mean that it’s hard and crunchy and that you have to have it with coffee. You so smart, Giada! And I like how you pronounce it “beez – koh – tee.”

Chocolate Hazlenut Biscotti.

Ingredients

• 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

Directions

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
3. 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.
4. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. 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. Makes 3 dozen.