NUTELLA® BISCOTTI
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
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 HAZELNUT BISCOTTI RECIPE - (4.2/5)
Provided by á-7571
Number Of Ingredients 10
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.
NUTELLA BISCOTTI
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
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
CHOCOLATE HAZELNUT BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 42m
Yield 36 cookies
Number Of Ingredients 11
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 COOKIES
These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.
Provided by Carmella DiNardo
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 57m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
- Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
- Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 63.1 g, Cholesterol 68 mg, Fat 26.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 13.2 g, Sodium 434.3 mg, Sugar 39.8 g
More about "nutella hazelnut biscotti recipe 425"
NUTELLA BISCOTTI | CLEOBUTTERA
From cleobuttera.com
4.7/5 (27)Total Time 3 hrs 10 minsCategory DessertsCalories 196 per serving
- Adjust oven rack to middle position and preheat oven to 150C/300C. Line a baking sheet (preferably rimless) with a sheet of parchment paper or a silicon mat.
- Take a heaping ¼ cup of the flour mixture and place In the canister of a spice/coffee grinder or a food processor with the hazelnuts. (Do not crowd the grinder; so work in two batches if needed). Pulse the hazelnuts and flour together until the hazelnuts are very finely ground and powdery. Be careful not to over-process the mixture, to avoid turning the hazelnuts into hazelnut butter.
- Transfer the ground hazelnut/flour mixture to the bowl with the reserved flour. Whisk together until well combined.
MINI CROISSANT COOKIES WITH NUTELLA FILLING - SHE LOVES …
From shelovesbiscotti.com
IRRESISTIBLE NUTELLA CHOCOLATE BISCOTTI RECIPE - THE OLIVE …
From theoliveblogger.com
ESPRESSO, NUTELLA, AND HAZELNUT BISCOTTI – NONNAS WAY
From nonnasway.com
ESPRESSO-HAZELNUT BISCOTTI WITH NUTELLA DRIZZLE
From thetravelingmeze.com
CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES …
From shelovesbiscotti.com
NUTELLA-FILLED BISCOTTI | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
NUTELLA AND HAZELNUT ROLLED BISCOTTI - MARISA'S ITALIAN …
From marisasitaliankitchen.com
4.1/5 (8)Category DessertCuisine ItalianPublished Nov 13, 2020
HEALTHY CHOCOLATE HAZELNUT BISCOTTI - THE GRANOLA DIARIES
From thegranoladiaries.com
HOMEMADE NUTELLA (CREAMY CHOCOLATE-HAZELNUT SPREAD) RECIPE
From seriouseats.com
NUTELLA COPYCAT RECIPE (EASY HOMEMADE CHOCOLATE HAZELNUT …
From thekitchn.com
NUTELLA BISCOTTI | THE CHARMED KITCHEN
From thecharmedkitchen.com
HAZELNUT GLUTEN-FREE BISCOTTI - THE SPUNKY COCONUT
From thespunkycoconut.com
DARK CHOCOLATE DIPPED HAZELNUT BISCOTTI RECIPE ~ BARLEY & SAGE
From barleyandsage.com
FROLLINI BISCUITS FILLED WITH NUTELLA ® HAZELNUT SPREAD
From nutella.com
CHOCOLATE HAZELNUT BISCOTTI - FOOD NETWORK - YOUTUBE
From youtube.com
NUTELLA STUFFED BISCOTTI - THE SPIFFY COOKIE
From thespiffycookie.com
NUTELLA BISCOTTI BY BAKEDWITHLOVEBYIVY | QUICK & EASY RECIPE - THE …
From thefeedfeed.com
You'll also love