World Nutella Day 2009: Nutella-Dipped Pecan Biscotti Recipe

Auguri tutti!

Today is the 3rd annual World Nutella Day celebration, brought to you by my bella bloggin’ buddies, Sara at Ms. Adventures in Italy and Michelle from Bleeding Espresso.

If you haven’t eaten Nutella, you should immediately report your parents as you were apparently neglected in your formative years … as for me. Well, yes. I was neglected, as well.

The first time I had Nutella was in 2000 when I lived in Paris, France. I was at a neighbor’s apartment when she pulled out a jar of dark-brown peanut butter (ok, that is what it looked like to me!) and spread this chocolate-hazelnut delight onto a slice of white bread. She handed it to me.

… and I was in love.

You can learn more about how World Nutella Day was hatched or peruse the ever-growing recipe list at their site, but first … take a break and have a cookie!

In celebration of World Nutella Day 2009, my Nutella-lovin’ hubby and our bed and breakfast guests will dine on Nutella-dipped pecan biscotti (and dip ’em in nutella cappuccini, of course).

Nutella-Dipped Pecan Biscotti
(Serves 12 normal people or 3-4 Nutella-crazed Italians)

Ingredients:
>> 9 ounces / 200 grams butter
>> 1 1/3 cup / 280 grams white sugar
>> 5 eggs
>> 1 teaspoon vanilla extract
>> 4 3/4 cup / 600 grams all-purpose flour
>> dash of salt
>> 1 1/2 teaspoons baking powder
>> 7 ounces / 200 grams chopped pecans

For Dip
>> 1 tablespoon butter
>> 3 tablespoons Nutella
>> Additional chopped pecans for decoration

Directions:

1. Preheat oven to 350 degrees F ( 165 degrees C ).

2. Warm the butter and mix it with the sugar in a large bowl. Add eggs one at a time and beat until fluffy.

3. Stir in the vanilla extract.

4. In another bowl, sift the flour, baking powder and salt together.Add the flour mixture to the egg mixture along with the chopped pecans. Stir with a spoon and as the dough comes together.

5. Knead by hand and divide the dough into two equal parts.

6. Form each piece into a log about 15 inches long and place the logs on a cookie sheet.

7. Flatten the logs until they are about 3 inches wide with a slight mound in the middle and bake them for 25-30 minutes, or until the loaves are firm.

8. Cut the loaves into diagonal slices 1/2 inch wide, and place the slices back on the cookie sheet.

9. Toast on each side for 5-6 minutes, then turn them over to toast the other side.

For Dip:

1. While the biscotti are baking, melt the butter and half of the Nutella.

2. Decorate your biscotti by drizzling them with melted nutella, by spreading Nutella over the top half with a knife or by spreading them with Nutella and then rolling them in chopped pecans.

For an additional Nutella-infused breakfast, add a spoon of Nutella to your milk before you foam it to create a Nutella cappuccino.

Did you participate in World Nutella Day this year? If you did, feel free to leave a comment so we can find you. Otherwise, what is your favorite way to enjoy Nutella?

Be sure to check the World Nutella Day website on Monday, February 9 for the 2009 recipe roundup!