Heading to a holiday cookie swap? Michael Maliska, resident chef, Publix Aprons Cooking School in Alpharetta presents a fantastic "Nutella Pistachio Biscotti" recipe from their "Nuts About Holiday Cookies" series. Click on the video above to view the cooking steps, and print the recipe below.
Nutella Pistachio Biscotti
Yields 4 dozen
4 large eggs, divided
1 cup sugar plus 2 tablespoons sugar, divided
1 cup Nutella, divided
1 cup unsalted pistachios, shelled
2¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup powdered sugar
3 tablespoons boiling water
Preheat oven to 350˚F.
Line baking sheet with parchment paper. In large mixing bowl, beat together 3 eggs, 1 egg yolk, and 1 cup sugar until well mixed, reserving the extra white. Add ¾ cup Nutella; mix well. Stir in pistachios. Gently stir in flour, salt and baking powder.
Divide dough in half and form into two 12x2-inch logs on prepared baking sheet. Brush logs with remaining egg white and sprinkle with 2 tablespoons sugar. Bake 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking.
Turn oven down to 300˚F. Remove logs from oven and let cool for 10 minutes. While warm, cut logs width-wise on slight diagonal to form ½-inch-wide strips. Lay on sides on baking sheet. Bake cookies another 15-20 minutes. Remove from baking sheet to cool.
In a small bowl, whisk together remaining ¼ cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze.