Nutella Hazelnut Biscotti
If you are a chocolate lover then you have to make these Nutella hazelnut biscotti! They are chocolate decadence wrapped into a festive holiday cookie and will be your favorite to dip into coffee or tea.
If you are a chocolate lover like me than you have to make these Nutella hazelnut biscotti! Once you make it you will have it on repeat. The Nutella offers a rich chocolate flavor while the hazelnuts add a nice crunch for the perfect bite. I always make a batch of around the holiday season to have on hand to give out to loved ones. They are easy to store for up to two months! Find my tips and tricks below for making them. They require simple ingredients to make and ones you might even have on hand right now.
Ingredients for nutella hazelnut biscotti
There is nothing better than a crunchy biscotti dipped in your hot coffee, tea or hot chocolate this holiday season. They are even BETTER homemade and always look impressive with a drizzle of chocolate on top. These cookies will easily become a tradition you make each year!
Find the ingredients below so you can make these:
Nutella
Eggs
Vanilla Extract
All Purpose Flour
Cocoa Powder
Ground Cinnamon
Baking Powder
Baking Soda
Salt
Granulated Sugar
Hazelnuts
Semi-Sweet Chocolate Chips
TIP: cut your biscotti using an electric knife! It will make sure you have perfectly straight cuts in your biscotti and is the quickest way to cut them
Note: you can make these and store in the freezer in either a Ziploc bag or sealed container. They store well for up to two months. I usually layers my container with parchment paper that way none of the biscotti stick together.
This is what your logs of biscotti should look like before going into the oven. NOTE: I doubled my recipe here, that is why there are 4 logs.
TIPS & TRICKS:
Here are some of my best tips to ensure you get the best biscotti every single time!
Make sure you gather all your ingredients before starting (this is true for any recipe) but always a good reminder. Even better if you measure them ahead of time too.
Mix to incorporate ingredients well, you do not want to see any of your dry ingredients left.
Use wet hands to place your dough on the prepared baking sheets – it is not an overly thick dough but it shapes better if your hands are wet.
When it comes time to do the first cut of the biscotti make sure you use a large serrated knife – I personally like to use my large bread knife.
Allow biscotti to cool slightly before placing back on the tray – your fingers will thank you!
Keep an eye on the biscotti when they go back in for their double bake. You can control how crunchy your cookies come out by how long you keep them in the oven. More time = a crunchier cookie.
SHOP THE REICPE
Nutella Hazelnut Biscotti
If you are a chocolate lover then you have to make these Nutella hazelnut biscotti! They are chocolate decadence wrapped into a festive holiday cookie and will be your favorite to dip into coffee or tea.
Ingredients
- 2 1/4 cups All Purpose Flour
- 2 tbsp Cocoa Powder
- 1 tbsp Ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 cup Granulated Sugar
- 3 large Eggs (add in an extra egg if your dough is too dry)
- 1 tsp Vanilla Extract
- 1/2 cup Nutella
- 1 cup hazelnuts (optional)
- 3/4 cup Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper - set aside.
- In a medium bowl sift together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Set aside.
- In stand mixer (or using hand held mixer) beat eggs until frothy (about 1 minute).
- Add sugar and continue to beat on medium speed for 2 minutes. Add vanilla and mix. Stir in Nutella until combined.
- Slowly add dry ingredients to the wet and mix well. Add chocolate chips and hazelnuts stir to combine gently so you don't break the chocolate chips or nuts.
- Divide dough into 2 logs onto your prepared baking sheet, using wet hands to help shape the dough. You want them to be about 1/2" thick and 13" long.
- Bake for 20 minutes, remove from oven and let cool for 5 minutes before slicing with serrated knife to cut logs into 1/2" slices. Arrange face down on baking sheet and bake for 10 minutes.
- Flip biscotti and cook additional 10 minutes until cookies are crunchy.
- Out of the oven cool completely (about 20 minutes) and then decorate as you'd like with white chocolate drizzle, Nutella drizzle OR leave as is.
Get creative with the decorations- add on sprinkles, a drizzle of chocolate and peppermint pieces for a festive flair!
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