Nutella Biscotti
Indulge in the ultimate chocolatey treat with this irresistible Nutella Biscotti recipe. Packed with rich Nutella, unsweetened cocoa, crunchy hazelnuts, and sweet chocolate chips, these twice-baked Italian cookies are perfectly crisp and bursting with flavor. Easy to make with simple pantry staples, the dough comes together in minutes and transforms into elegant, golden-brown biscotti that are perfect for dunking in coffee or tea. With a subtly nutty aroma, a luscious chocolaty center, and a delightfully crunchy texture, these Nutella Biscotti are ideal as a homemade gift, dessert, or afternoon pick-me-up. Plus, they store beautifully in an airtight container for up to two weeks, making them a delicious make-ahead snack for any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 3 large Eggs
- 100 grams Nutella
- 1 teaspoon Vanilla extract
- 100 grams Chopped hazelnuts
- 50 grams Chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the sugar and eggs together until pale and fluffy, about 2-3 minutes.
Add the Nutella and vanilla extract to the egg mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped hazelnuts and chocolate chips, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a long, rectangular log about 2 inches wide and ¾ inch high. Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and starting to crack slightly.
Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into ½-inch thick pieces.
Place the biscotti slices back onto the baking sheet, cut side up. Bake for an additional 10-12 minutes on each side, until the biscotti are crisp and dry.
Let the biscotti cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
