This week at Consiglio’s we’re bringing you a brand new recipe from our good friends at the Nonna’s Way food blog - one of our favourite sources for Italian recipes, made the way that Nonna used to!

Enjoy the recipe, and be sure to check out their cookbook, Nonna’s Way: a Collection of Italian Cookie Recipes. A stunning compilation of over 50 Italian cookie recipes, this book from Nonna’s Way is a trove of baking recipes and inspiration - just in time for the upcoming holiday season! 

Espresso, Nutella, And Hazelnut Biscotti

From: Nonna's Way 

Most of Nonna’s Way is about old-school Italian home cooking and recipes. We are going new-school on you with this adaptation of the torroncini recipe from our book. We’ve tested a couple batches and passed them around. The unanimous vote is out and these are ‘divine’, ‘delectable’, and even left a couple people speechless! So as much as we are two modest women who don’t normally toot our own horn – you have to try these!! Biscotti with espresso, nutella, and hazelnuts dipped in melted white chocolate and finished off with a sprinkle of crushed espresso beans, which by the way bring this biscotti from good to great!

Ingredients

• 3 large eggs
• 1 cup (250 mL) granulated sugar
• 1/2 tsp (2.5 mL) baking powder
• 2 cups (500 mL) all-purpose flour
• 1/4 cup (60ml) icing sugar
• 1 tsp (5ml) instant espresso coffee powder
• 1 tsp (5ml) coffee liqueur
• 1/2 cup (125ml) Nutella, chocolate hazelnut spread
• 2 cups (500 mL, 300 g) roasted hazelnuts, skins removed
• icing sugar to sprinkle on work surface
• white chocolate wafers for melting, 340 g, (we used Candy Melts by Wilton)
• whole espresso beans, chopped, for sprinkling

Instructions

• Preheat oven to 350°F.
• Prepare a baking sheet lined with aluminum foil.
• With an electric mixer, beat the eggs and granulated sugar together for about 20 minutes.
• Combine the baking powder and flour then add to the egg mixture a little at a time while continuing to mix.
• Add the 1/4 cup icing sugar, coffee powder, and coffee liqueur and mix to combine.
• Next add in the chocolate hazelnut spread and mix until combined.
• Finally, add the hazelnuts and mix with a wooden spoon to disperse evenly in the dough.
• Divide the dough into 2 equal portions.
• Sprinkle some icing sugar onto a work surface.
• Roll and flatten each dough portion into a log about 1 inch high and 2 inches wide.
• Place onto the baking sheet and bake for 25 minutes.
• Remove from oven and let cool just slightly.
• Place onto a cutting board and use a serrated knife to cut the log on a diagonal making ¾ inch wide slices.
• Place them back on the baking sheet and return to the oven for 10 minutes or until they just start to get colour on the cut sides.
• Remove from the oven, and let cool on a rack.
• Melt white chocolate wafers according to package directions.
• Dip one half of each cookie into the chocolate, place on a rack and sprinkle some of the chopped espresso beans on top.
• Let the chocolate set completely.
• Enjoy!