Recipes › Dessert › Nutella Biscotti Recipe

Nutella Biscotti Recipe

Recipe by Pedro M. A. Neves

Nutella biscotti combines the twice-baked Italian tradition with creamy hazelnut chocolate flavor, creating crispy, dunking-ready treats. These elegant biscotti are perfect for coffee or tea, offering a satisfying crunch with rich cocoa-hazelnut notes throughout. This recipe yields rustic, homemade biscotti that rival any Italian bakery version.

Ingredients

• 200g all-purpose flour (1⅔ cups)
• 100g granulated sugar (½ cup)
• 2 large eggs
• 120g Nutella hazelnut chocolate spread (½ cup)
• 50g whole hazelnuts, roughly chopped (⅓ cup)
• 2 teaspoons vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• 15g unsalted butter, melted (1 tablespoon)

Instructions

1. Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.

3. In another bowl, beat eggs with vanilla extract until well combined, then stir in Nutella and melted butter until smooth.

4. Pour wet ingredients into dry ingredients and fold together with a spatula until a thick dough forms. Fold in chopped hazelnuts until distributed.

5. Divide dough in half. On the prepared baking sheet, shape each half into a 25cm (10 inch) long log, spacing them 7cm (3 inches) apart.

6. Bake for 25-28 minutes until golden brown and a toothpick inserted in the center comes out clean.

7. Cool for 10 minutes until warm but firm enough to handle. Using a serrated knife and gentle sawing motion, slice each log diagonally into 2cm (¾ inch) thick biscotti.

8. Place sliced biscotti upright on the baking sheet with cut sides exposed. Return to oven and bake at 160°C (320°F) for 18-20 minutes until dry and crisp, stirring halfway through.

9. Transfer to a wire rack and cool completely before serving. Store in an airtight container.

Substitutions

• Substitute Nutella with store-bought hazelnut cocoa spread or homemade hazelnut paste mixed with cocoa powder for similar flavor.
• Replace whole hazelnuts with toasted almonds or walnuts for a different nutty profile.
• Use almond flour (50g) mixed with regular flour to replace 50g of all-purpose flour for added richness.
• Substitute eggs with flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water) for a vegan version.

Tips

• The first bake should produce a firm but slightly soft log; cooling slightly before slicing prevents crumbling while ensuring clean cuts.
• For maximum crispness, allow biscotti to cool completely on the rack before storing; residual heat creates condensation.
• Double-bake biscotti can be stored in an airtight container for up to 2 weeks, or frozen for 3 months.
• For a sweeter version, dust warm biscotti with powdered sugar immediately after the second bake.

Biscotti, meaning 'twice-baked' in Italian, originates from Tuscany and represents a practical tradition of creating shelf-stable treats for dunking in wine or coffee. This Nutella variation modernizes the classic while honoring the authentic double-baking technique that defines true Italian biscotti.

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