Nutella toffee biscotti

Nutella toffee biscotti

Today is World Nutella Day.

Lately, there seems to be a celebration day for nearly everything. Not that I don't think fluffernuttters (October 8) and scarecrows (July 7) deserve celebrity and recognition, I do; think of the value-add. But National Umbrella Day? Or National Toothache Day? Really? Coincidentally, today is also National Weatherman's Day. In addition to having a sexist name, this day offers me nothing to eat, so I scoff. Sorry, Al Roker.

I think we can all agree, however, that Nutella deserves to be revered on a daily basis. It's nutty, chocolately deliciousness is equally as good smeared on your morning toast as it is baked into a gooey cookie. And speaking of cookies, I have a pretty wicked Nutella cookie recipe on this site and, apparently, over 80,000 of you agree with me.

Yep, 80,000. Crazypants.

So I'm happy to be worshipping at the Nutella altar today.

I toyed with the idea of trying to create something offbeat, perhaps something savory for this World Nutella Day, but I just kept coming back to what Nutella does best: dessert.

So you're getting a hopefully-equal-to-the-almighty-cookies biscotti recipe!

I love biscotti -- pretty much all biscotti, be they crunchy on the outside and dense and soft on the inside or just light and crunchy all the way through. I've made them cheesy and savory for breakfast, sweet and decadent for dessert and, perhaps my favorite, only slightly sweet for afternoon tea.

This biscotti recipe falls into the last category, a perfect cookie for your next cup of afternoon tea or coffee. With no butter or oil, the biscotti is light and airy, and really lets a nicely subtle Nutella flavor take center stage -- although not too center, because there are also lovely gooey bits of chocolate and toffee to find.

If you've made biscotti before, you know the drill: form the logs, bake a bit, cut into slices and re-bake. With some denser biscotti recipes, you may omit the second baking for softer cookies, but you really cannot do that with this recipe. The biscotti will still be a bit too soft and you'll miss the crunchy airiness.

Also, be sure to use a large baking sheet and give the logs ample room on either side: the dough will spread quite a bit. Which is nice, because you end up with big pieces of biscotti, similar in size to the fancy-shmancy ones you buy in coffee shops.

Biscotti not quite your cup of tea? I have some other Nutella recipes you might like:

• Nutella-banana popsicles
• Nutella cheesecake brownies
• Nutella cookies
• Nutella toaster pastries

Happy Nutella Day! What's your favorite Nutella vehicle or recipe? The Ninj wants to know.

Nutella Toffee Biscotti
(adapted from a basic biscotti recipe written on a piece of paper in my recipe folder)

Makes about 3 dozen biscotti. Remember, don't skip the second baking!

Ingredients:
2 1/4 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup sugar
1/2 cup Nutella (OK, mine was really heaping)
1/3 cup toffee bits
1/4 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer, beat the eggs for a minute or two, then add the sugar and beat until well combined. Mix in the Nutella. Add the flour mixture in small increments until it is all incorporated. On lowest speed, fold in the toffee bits and chocolate chips.

Lightly flour a work surface and your hands. Divide the dough (it will be VERY sticky!) into two roughly equal portions and form each portion into a log. Place the logs, with lots of spreading room, onto a large baking sheet lined with parchment paper. Lightly press and shape the logs into two large rectangles about 1/2" - 3/4" thick.

Bake for 20 minutes and remove from the oven; lower the oven temperature to 300 degrees. Let the rectangles cool on the baking sheet for about 10 minutes (if you don't, they won't be firm enough to cut). Move the rectangles to a cutting board and, with a serrated knife, cut them on the diagonal into slices (mine were about an inch wide). Place the slices (with one cut side down) back onto the baking sheet and bake for another 8 minutes. Flip the slices over and re-bake for another 10 minutes. Cool completely on a wire rack.