Nutella Biscotti
These Nutella Biscotti are crunchy, nutty, and filled with rich chocolate-hazelnut spread. With ground hazelnuts in the dough and a ribbon of Nutella running through the center, each slice is packed with flavor. Perfect for dunking in coffee or tea, they’re a delightful treat that combines classic Italian biscotti with a modern twist.
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Cooling Time 15 minutes mins
Total Time 1 hour hr 20 minutes mins
- ½ cup hazelnuts finely ground
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup Nutella
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Toast hazelnuts lightly, then grind finely.
Mix flour, sugar, baking powder, and ground hazelnuts.
Whisk eggs and vanilla, then add to dry ingredients to form a dough.
Divide dough in half. Roll one half into a log, flatten slightly.
Spread Nutella down the center, then top with remaining dough. Seal edges.
Bake for 25 minutes until golden. Cool for 15 minutes.
Slice log into biscotti, about ½-inch thick.
Arrange slices cut-side up on baking sheet.
Bake for another 15 minutes until crisp.
Cool completely before serving.
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Toast hazelnuts for deeper flavor.
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Use a serrated knife for cleaner biscotti slices.
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For extra indulgence, drizzle finished biscotti with melted chocolate.
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Store in airtight container up to 2 weeks.
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Freeze baked biscotti for long-term storage.