Cracked Cauldron Spillings

I broke the camera when I went to take pictures of the cookies, so there won't be any pictures here for a while.

But, I will post some of the recipes to compensate for lack of photography.

The first was an experiment with Nutella, making biscotti.

Ingredients:
4 large eggs, on of them divided
1 cup granulated sugar
1 cup Nutella, divided 3/4 and 1/4
1/3 cup dried wild blueberries
1 cup chopped nuts (I used toasted hazelnuts)
2 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
for the glaze:
1/4 cup powdered sugar
the rest of the Nutella
3 tablespoons boiling water

To Make
Pre-heat the oven to 350º and line a baking sheet with parchment paper. You could lightly grease it instead, but I prefer parchment paper. Beat the Nutella with the granulated suager, then beat in 3 whole eggs and 1 egg yolk. Slight beat and save the egg white for later. Stir in the dried blueberries and nuts. Mix the flour, salt and baking powder together and stir that in. It will make a thick, dense dough that is very sticky. Nothing you do will change that, so just resign yourself to getting icky hands when you shape this dough into 2 12" flattened logs. Wash your hands to get the sticky Nutella off. Set the logs on the parchment paper (wash your hands again if you need to), brush with the slightly beaten egg white, and sprinkle with the 2 tablespoons of sugar. Bake for 25-30 minutes. Remove them from hte oven and let them cool for about 10 mintes, then slice diagonally in 1/2" strips. Lay these flat on the baking sheet and return to a 300º oven for another 30 minutes. Let them cool completely. Whick together the Nutella with the boiling water, then add the powdered sugar to form a glaze for the biscotti. Dip either the entire bottom in or dip one end in. For extra pretties - dip into chopped toasted hazelnuts.

Tomorrow, I will tell you about the Gingerbread Biscotti and the Pumpkin Pizelles.