Nutella Biscotti

Happy March 1st! Rabbits, rabbits, rabbits! Personally, I’m looking forward to a very balmy March 31st, because this month came in like a lion. Nothing is more motivating than waking up to a disgusting mix of rain, snow, and slush falling from the sky. Ugh.

Fortunately I bought some beautiful tulips yesterday, and they are doing a lovely job of  combating the dreary weather. Also, I made biscotti. With Nutella in it. Yup, that’ll bring a smile to anyone’s face.

Aaaaaand, bringing even more smiles is my lovely college friend Erin who’s flying in from Minnesota tomorrow! She’s a mah-veh-lous cook, so I’m sure we’ll be getting into a whole bunch of shenanigans. Stay tuned.


Nutella Biscotti

  • 4 Tbs. unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp. hazelnut extract
  • 2 cups flour
  • 1 tsp. baking powder
  • pinch salt
  • 2 Tbs. nutella

Preheat oven to 375° F. Using a handheld or stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, and beat well after each one. Mix in hazelnut extract.

Beat in flour, baking powder, and salt. Stir in nutella.

Carefully form dough into two logs (you can chill or flour it first if it’s too hard to handle) and place on parchment-lined baking sheets. Bake until the loaves start to brown and crack on the top, about 20-30 minutes.

Remove from oven and let cool on baking sheets until they are safe to handle. Reduce oven temperature to 250° F. Slice loaves diagonally into 1/2-inch slices. Place biscotti back on the baking sheets and bake for 15-20 minutes, turning halfway through. Let cool on wire racks.

Makes about 2 dozen.

Source: Adapted from  “How to Cook Everything” by Mark Bittman.

Nutrition info (per biscotti): 96 calories, 3 g fat (1.5 sat), 15.1 g carbs, 2 g protein, 0.3 g fiber.


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