recognize the full worth of
be grateful for (something)
There are a few things in life that I have learned to appreciate. For example, I didn’t used to appreciate dressing up for church. Stuffing my feet into those itchy, lacy socks and brushing out my baby snarls? No thanks. Now, it’s fun to have an excuse to dress up on the weekend.
I didn’t appreciate biscotti before I was addicted to coffee. They are the perfect combo. This isn’t to say that I would take some dried-out crackle cookie over a chewy gooey wonder like this. Or this. Those are more in the adore and cherish category. Most days, I just appreciate biscotti.
I recognize the full worth of infusing a chocolate hazelnut cinnamon creation with espresso and then enjoying the contrasting textural change from crackly to melty-in-your-mouth-y that accompany such an event.
I hope you recognize this too, and make these biscotti immeds. Let me know if you decide to change up the flavors. I think orange zest would be amazing with this too.
Cinnamon Nutella Biscotti
Adapted from Food.com
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
heaping 1/2 cup Nutella
1/3 cup chocolate chips
1 teaspoon cinnamon
optional: more chocolate and coconut flakes for decoration
Preheat oven to 350°F. Sift together the flour, cocoa, baking powder, baking soda and salt in a bowl.
In the electric bowl of a stand mixer, beat the eggs on medium-high speed until frothy. Add the sugar and continue beating on high for 2 minutes. Stir in the Nutella on low speed, then add the flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using.Divide the dough into 2 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick. The dough will be pretty wet as you do this, so just plop it on and arrange as best you can.Bake at 350°F for 20 minutes and remove from oven, turning the heat down to 300°F.Using a serrated knife, cut logs into 1/2-inch slices. Arrange the slices on their sides on the baking sheet and return to the oven. Bake for 10-12 minutes, then turn the slices over and bake for an additional 10-12 minutes, checking for doneness at 7 minutes. Remove to a wire rack to cool. If desired, melt some chocolate and drizzle it over the cooled biscotti. Alternately, you can dip the ends of the cookies in melted chocolate and then dip in coconut flakes. Store in an airtight container.