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Nutella® Biscotti
Nutella® Biscotti
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Crunchy hazelnut chocolate biscotti with Nutella® make a perfect treat for coffee or milk, ideal for gifting during the holidays.
Ingredients:
  • cooking spray
  • 2.5 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 3 large eggs
  • 1 cup white sugar
  • 0.33333334326744 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 0.33333334326744 cup chocolate-hazelnut spread (such as Nutella®)
  • 1.25 cups bittersweet chocolate chips
  • 1 cup chopped raw hazelnuts
  • 0.5 cup milk chocolate candy wafers
Instructions:
  • Preheat the oven to 325°F (165°C) and position racks in the top and bottom thirds. Line two large rimmed baking sheets with parchment paper and give them a light spray of cooking spray.
  • Combine flour, cocoa powder, baking powder, and salt in a medium bowl and whisk until well blended.
  • In a stand mixer with a whisk attachment, beat eggs on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
  • Combine chocolate-hazelnut spread with the batter and mix on low speed, ensuring to scrape down the sides and bottom of the bowl, for about 30 seconds. Slowly add the flour mixture and mix on low speed until just combined, approximately 30 seconds. Gently fold in the chocolate chips and hazelnuts until just combined.
  • Divide the dough in half and place each portion in the center of a baking sheet. Lightly coat your hands with cooking spray and shape each half into a 3/4 x 2 1/2 x 13-inch log.
  • Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Lower oven temperature to 300°F (150°C).
  • Place the log on a cutting board. Slice it diagonally into 1/2-inch pieces using a serrated knife. Place the slices back on the baking sheet with the cut-sides facing up. Repeat the process with the rest of the log.
  • Bake the cookies in the preheated oven for about 30 minutes until dried, remember to flip them and rotate the baking sheets halfway through. Then, transfer the biscotti to a wire rack and allow them to cool completely for about 30 minutes.
  • Microwave candy wafers in a medium microwave-safe bowl on high for 30 seconds, stirring afterward. Heat in 30-second intervals, stirring each time, until smooth, for about 1 to 1 1/2 minutes. Drizzle the melted chocolate over one end of each biscotti.
  • Chill in the fridge without covering until the chocolate sets, approximately 15 minutes.

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