Best 5 Nutella Chocolate Biscotti Recipes

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Indulge in the delightful symphony of flavors with our Nutella Chocolate Biscotti, a culinary masterpiece that tantalizes taste buds and elevates any occasion. These crispy, twice-baked cookies boast a harmonious blend of rich Nutella, decadent chocolate chunks, and a hint of hazelnut essence, resulting in a textural and flavorful journey like no other. Immerse yourself in the delightful crunch with each bite, as the biscotti's rustic charm and elegant simplicity make them the perfect accompaniment to your morning coffee, afternoon tea, or as an after-dinner treat.

This comprehensive guide provides you with three irresistible recipes, each offering a unique twist on the classic Nutella Chocolate Biscotti. Discover the magic of the Original Nutella Chocolate Biscotti, where the perfect balance of sweetness and bitterness creates an unforgettable taste experience. Embark on a nutty adventure with the Hazelnut Chocolate Biscotti, where the subtle aroma of hazelnuts complements the rich chocolate, adding an extra layer of depth and complexity. Finally, treat yourself to the Chocolate Orange Biscotti, a delightful fusion of citrusy freshness and rich chocolate, resulting in a burst of flavor that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

NUTELLA® BISCOTTI



Nutella® Biscotti image

Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!

Provided by thymeforpineapple

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 44

Number Of Ingredients 13

cooking spray
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon kosher salt
3 large eggs
1 cup white sugar
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
⅓ cup chocolate-hazelnut spread (such as Nutella®)
1 ¼ cups bittersweet chocolate chips
1 cup chopped raw hazelnuts
½ cup milk chocolate candy wafers

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
  • Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
  • Beat eggs in the bowl of a stand mixer fitted with a whisk attachment 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.
  • Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
  • Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-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. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
  • Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
  • Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
  • Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 16.3 g, Cholesterol 16.8 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 54.5 mg, Sugar 6.8 g

NUTELLA BISCOTTI



Nutella Biscotti image

I have not tried this recipe yet, so I'm putting it here for safe keeping. I love Nutella and Biscotti and figure you can't go wrong to combine the two.

Provided by Micki Lea

Categories     Dessert

Time 1h

Yield 3-4 Dozen, 36-48 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup nutella
1/2 cup chocolate chips
1/2 cup hazelnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  • Beat eggs in a large bowl until frothy.
  • Add sugar and continue beating on high for 2 minutes.
  • Stir in Nutella.
  • Add flour mixture to egg mixture and stir until well combined.
  • Stir in chocolate chips and hazelnuts, if using.
  • Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick.
  • Bake at 350F for 20 minutes.
  • Remove from oven.
  • Turn down oven heat to 300°F.
  • Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
  • Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices).
  • Remove to a wire rack to cool. Store in an airtight container.

Nutrition Facts : Calories 90.5, Fat 2.4, SaturatedFat 1.7, Cholesterol 15.5, Sodium 62.9, Carbohydrate 15.8, Fiber 0.6, Sugar 9.1, Protein 1.7

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  • In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  • On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  • Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

CHOCOLATE HAZELNUT BISCOTTI



Chocolate Hazelnut Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 42m

Yield 36 cookies

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  • In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
  • Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

NUTELLA HAZELNUT BISCOTTI RECIPE - (4.2/5)



Nutella Hazelnut Biscotti Recipe - (4.2/5) image

Provided by á-7571

Number Of Ingredients 10

2 1/4 cups all purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup Nutella
1/2 cup chocolate chips
1/2 cup hazelnuts, optional

Steps:

  • Preheat oven to 350°F. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat eggs in a large bowl until frothy. Add sugar and continue beating on high setting for 2 minutes. Beat in Nutella. Add flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using. Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles roughly ½ inch thick. Bake at 350°F for 20 minutes. Remove logs from oven and turn the heat down to 300°F. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven. Bake for 10-12 minutes. Turn biscotti over and bake an additional 10-12 minutes (depending upon the thickness of your slices). Remove to a wire rack to cool. DRIZZLE: 1/4 cup Nutella 1/4 cup powdered sugar 2 tablespoons boiling water (add more if not thin enough) When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze. Store in an airtight container. Makes 3 to 4 dozen cookies.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the biscotti will be. Use a good quality chocolate spread, such as Nutella, and fresh eggs and butter.
  • Chill the dough before baking: This will help the biscotti to hold their shape and prevent them from spreading too much in the oven.
  • Bake the biscotti until they are golden brown and crispy: This will ensure that they are cooked through and have a nice crunch.
  • Dip the biscotti in chocolate: This is optional, but it adds a delicious finishing touch. You can use melted chocolate or a chocolate glaze.

Conclusion:

These Nutella chocolate biscotti are a delicious and easy-to-make treat. They are perfect for a snack or dessert, and they also make great gifts. With a few simple ingredients and a little time, you can enjoy these delicious biscotti in no time.

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