Nutella Biscotti Sandwiches

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!