Delicious Nutella Biscotti Recipe

Delicious Nutella Biscotti Recipe – Hazelnut flavored biscotti filled with Nutella all the way through for the ultimate coffee break indulgence.  These cookies will have everyone begging for more!

Servings: 30


100g (about ⅔ cup) hazelnuts, skinned & toasted*
2½ cups (300g) all purpose flour (preferably weighed)*
1½ teaspoon baking powder
½ teaspoon salt
¾ cup (170g) unsalted butter, softened to room temperature
½ cup (100g) soft light brown sugar, packed
½ cup (100g) granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)
2 cups (460g) slightly cooled Nutella (a little more, a little less is also fine)*


Adjust oven rack to middle position and preheat oven to 150C/300C. Line a baking sheet (preferably rimless) with a sheet of parchment paper or a silicon mat.

In a medium bowl, whisk together the flour, baking powder and salt to combine.

Take a heaping ¼ cup of the flour mixture and place In the canister of a spice/coffee grinder or a food processor with the hazelnuts. (Do not crowd the grinder; so work in two batches if needed). Pulse the hazelnuts and flour together until the hazelnuts are very finely ground and powdery. Be careful not to over-process the mixture, to avoid turning the hazelnuts into hazelnut butter.

Transfer the ground hazelnut/flour mixture to the bowl with the reserved flour. Whisk together until well combined.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and an electric hand mixer) beat together the butter, brown sugar, and granulated sugar on medium-high speed, until slightly lightened in both color and texture; about 2 minutes.

Add in the egg yolks, one at a time, mixing after each addition until incorporated. Then beat in the vanilla.

With the mixer running on lowest speed, gradually add in ground hazelnut/flour mixture and just combined. Mixture will be crumbly; do not overmix.

Gather the dough into a smooth, taut ball, then using a sharp knife or bench scraper, cut in half evenly. Cut each half in half, but this time, make one slightly bigger than the other. You should now have 4 quarters of dough; 2 slightly larger, than the other 2.

Pat one of the smaller quarters of dough into a long log on top of the parchment-lined baking sheet. Use a rolling pin, to roll out the log of dough into a 12″X3″ (30.5cmX7.5cm) rectangle of even thickness. Use a bench scraper or the sides of ruler to straighten the edges of the rectangle. Use a spoon or a piping bag to center the Nutella down the length of the dough, leaving a 1cm border around the edges. Set aside; if working in a warm kitchen, keep in the fridge.

Pat and roll one of the larger quarters of dough on top of a separate piece of parchment paper into a 12″X4″ (30.5X10cm) rectangle. With the dough sticking to the parchment, lift the parchment paper by its edges and use it to transfer the dough over the Nutella topped dough. Line the long side of both doughs together, then carefully place the empty dough over top the Nutella-topped dough. Peel off the parchment paper from the top dough. Then press all around the edges of the dough to seal shut. Repeat with the other 2 quarters of dough.

Bake until the dough loaves are deep golden in color and the edges are firm to the touch; 40 to 45 minutes. Allow the loaves to cool on top of the baking sheet until cool enough to handle without breaking; about 30 minutes. Carefully remove the loaves from the baking sheet and peel off parchment. Place the logs over a wire rack to cool completely without a hint of warmth; to speed things up, you can cool them in the refrigerator.

Transfer the loaves to a cutting board. Using a serrated knife, with a gentle sawing motion, score each loaf’s surface into 1-inch-thick slices. Then switching to a sharp chef’s knife, cut through the scores using one, heavy press on the knife.

Serve with coffee or tea; dipping them in the hot drink, if desired. Store leftover in an airtight container.


If you can’t find readily skinned and toasted hazelnuts, here’s how you can prepare them. Place hazelnuts in one layer on a baking sheet and toast in a 180C(350F) oven for 10 to 15 minutes, or until very fragrant, the nuts turn golden and the skins are blistered. Wrap the nuts in a kitchen towel and let steam for 1 minute. Rub the nuts vigorously in the towel to remove loose skins. It’s ok if some of the skins don’t come off. Cool completely before using.

Weighing ingredients, especially flour, is ideal in baking due to its consistency. If you don’t have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife.

Slightly cooled Nutella makes for a mess-free process, because it doesn’t run over the dough. So stick the jar of Nutella in the fridge as you prepare the biscotti dough.

It’s important not to over-crowd your grinder with the flour/hazelnut mixture, as that can risk it turning into hazelnut butter. Divide the process over 2 increments if needed. This shouldn’t be an issue if you’re using a food processor, but ultimately, a coffee/spice grinder will give you the finest grind.


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