Ingredients for Nutella Biscotti
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup Nutella
- ½ cup chocolate chips
- ½ cup chopped hazelnuts (optional)
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How to Make Nutella Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, beat 2 large eggs until light and frothy.
- Gradually add 1 cup granulated sugar, beating on high speed for 2 minutes until pale and thick.
- Stir in 1 cup Nutella until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chocolate chips and ½ cup chopped hazelnuts (optional).
- Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 1 ½ inches wide.
- Place the logs onto the prepared baking sheet and gently press them to about ½ inch thickness.
- Bake for 20 minutes at 350°F (175°C).
- Remove from oven and reduce the oven temperature to 300°F (150°C).
- Let the logs cool slightly (about 10 minutes). Using a serrated knife, cut each log into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, back onto the baking sheet.
- Bake for 10-12 minutes, then flip the biscotti and bake for an additional 10-12 minutes, or until golden brown and crisp.
- Remove from oven and transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
8g
Carbs
5g
