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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
These biscotti are as tasty as they are pretty. I often make them when I host because they’re simple to prepare and always go over well.
3 eggs
1 and 1/4 cups granulated sugar
1 cup oil, such as Gefen Canola Oil
2 teaspoons baking powder
1 tablespoon Gefen Vanilla Sugar
4 cups Beleaves Flour, plus more if needed
3 and 1/2 tablespoons + 3 and 1/2 tablespoons chocolate hazelnut spread, divided
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, beat the eggs and granulated sugar for three to four minutes.
Add oil, baking powder, and vanilla sugar and mix on high speed for another two to three minutes.
Mix in four cups flour (if the dough is very sticky, add a bit more). Divide the dough into two portions.
On a lightly floured surface, use wet hands to shape each portion of dough into a nine-inch square.
Spread three and a half tablespoons of hazelnut spread down the middle of each square and fold the two sides toward the center to form a log.
Place the logs seam-side down on the prepared baking sheet. Press down along the sides of each log to create a domed effect.
Bake for 30 minutes. Once cooled, cut the logs into one-inch slices.
Optional: If you want them crispy, like classic biscotti, return the slices to the oven for another seven to eight minutes.
Photography by Chay Berger
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