Nutella Biscotti

By duckieq

Ingredients

• 3 cups plus 2 tablespoons all-purpose flour
• 1/2 cup Nutella
• 2 1/4 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• Grated zest of 1 lemon
• 2 tablespoons coffee liqueur
• 1 cup bittersweet chocolate chunks
• 1 teaspoon kosher salt
• 1 cup whole blanched almonds, toasted

Preparation

Step 1

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets).
In a large bowl, sift together the flour, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest, Nutella and liqueur.
At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.
Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log.
Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip.
Cool logs on the baking sheet 1 hour or overnight.
Preheat the oven to 300 degrees. Transfer the logs to a large cutting board.
With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp.
Transfer the biscotti to wire racks and cool completely.