Nutella Biscotti
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Recipe Intro From bakedwithlovebyivy
Hazelnut biscotti are complimented by the addition of Nutella. The biscotti dough has a hint of almond and is studded with hazelnut pieces. After the biscotti finish baking, drizzle with Nutella and sprinkle with chopped hazelnuts.
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ingredients
- 3 1/2 oz almond paste or marzipan
- 3/4 cup + 2 tablespoons white sugar
- 4 tablespoons butter, softened
- 1/2 hazelnuts, chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups all purpose flour
- 1/4 cup Nutella, (for topping)
- 1/4 cup toasted hazelnuts, chopped, for topping
Method
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Using a box grater, shred your almond paste or marzipan.
Step 3
Add the grated almond paste/marzipan to the bowl of a stand mixer, or a medium bowl if you are using a hand mixer.
Step 4
Pour in the sugar and mix to break up the almond paste.
Step 5
Add the butter and cream the mixture until everything is well combined.
Step 6
Mix in the chopped hazelnuts.
Step 7
Add the eggs, mixing after each addition.
Step 8
Add the vanilla, almond extract, salt, baking powder, and flour to the bowl and mix until a dough forms.
Step 9
Line 2 cookie sheets with parchment paper.
Step 10
Divide the dough between the two trays and spread it out to form oval-like shapes.
Step 11
Bake for about 40 minutes or until the dough is golden brown on the edges and set in the middle.
Step 12
Let cool for about 10 minutes when they come out of the oven.
Step 13
Use a sharp knife to cut each individual biscotti (about 7-8 pieces per tray).
Step 14
Spread the biscotti out on the trays and bake for another 30-40 minutes or until each biscotti is golden brown and crisp.
Step 15
When they come out of the oven after the second bake, let them fully cool before drizzling on Nutella and sprinkling with chopped hazelnuts. Enjoy!
Step 16
Leftover biscotti can be stored in the freezer until ready to serve.
Video
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