Nutella Biscotti Sandwiches
1 1/2 Tablespoons ground flaxseed
1/3 cup warm water
1/4 cup melted coconut oil
1/2 cup granulated (white) sugar
1/4 cup Nutella
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup + 2 Tablespoons all-purpose (plain) flour
1/2 Tablespoon baking powder
In a medium bowl, mix together the flax and water. Let sit for a few minutes. Beat in the oil, sugar, Nutella, and vanilla. Stir in the flours and baking powder. Roll the dough into a rectangle approximately 12 inches long and 3 inches wide.
Line a baking sheet with parchment paper. Place the dough on the sheet and bake and chill for 20 minutes. Bake at 375◦F for 25-30 minutes until lightly browned.
Cool until cool enough to handle, then cut diagonally into 1/2 inch thick slices. Place cut-side up on baking sheet and bake for 5-10 minutes, flip over and bake 5-10 minutes more, until crisp and dry. Cool, then sandwich together with Nutella.
Biscotti are crisp, twice-baked cookies just made for dunking. With this Nutella version, they are best dunked in a coffee or espresso, a chocolate tea, or hot chocolate - the Nutella will melt into it and make a double hot chocolate. Chocolate or regular milk would work as well, though hot beverages are best. This was another addition to my World Nutella Day spread!
Since it is February, I decided I should finally use up all of the leftover Christmas candy once and for all. There were still some leftover candy canes lying around the house, and although they would probably still be good next year (they are only sugar), I don't want to have them around that long. I recalled stashing away a recipe in my huge binder of cooking things for candy cane biscotti, and sure enough, I found it.
Biscotti are Italian cookies meaning "twice baked". The dough, which is fairly dry compared to most cookie doughs, is formed into long logs and baked. Then after briefly cooling, the logs are cut diagonally into 1/2 inch thick slices, arranged cut side up on a baking sheet, and baked again at a slightly lower oven temperature. Biscotti have a characteristic crunch, and their long shape and dry texture make them perfect for dipping in coffee, tea, hot chocolate, or milk.
Candy Cane Biscotti
1/2 cup unsalted butter, softened
1/2 cup granulated (white) sugar
3 large eggs
2 1/2 cups all-purpose (white) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup crushed candy canes
Preheat oven to 350◦F. Line a large baking sheet with parchment paper. In a large bowl, beat the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder, and salt, mix well. Stir in the candy canes.
Divide dough into four equal pieces, shape each piece into a flattened log, about 9x1 inch. Place a few inches apart on prepared baking sheet.
Bake for about 18 to 20 minutes, or until the tops are cracked and the dough is set. Cool for 10 minutes. Reduce oven temperature to 325◦F. Cut each log diagonally into 1/2 inch thick slices (you should get about 10-12 slices per log, including the ends). Place ends, cut side up, on the baking sheet (if your parchment paper is full of sticky, melted candy cane mess like mine was, use a new sheet). Bake for another 12 to 15 minutes, until cookies are light golden and crisp. Cool completely on a wire rack.
If you want to dress up these biscotti, they are nice dipped in a little melted white (or semi-sweet) chocolate, and sprinkled with more crushed candy cane. These have a nice crisp exterior and minty flavor. Makes about 4 dozen.
If I had waited another week, these would have made a nice treat for Valentine's Day, as they are speckled with red, white, and pink candy cane pieces. Oh well, I'll be sure to make something else nice for Valentine's Day.
