Nutella Stuffed Biscotti

Why have chocolate dipped biscotti when you can have it stuffed inside? These homemade biscotti have a layer of chocolate hazelnut spread baked into the middle.

Nutella Stuffed Biscotti 4

On Wednesday I made you zabaglione triffles which included chopped up biscotti. But not just any old biscotti, homemade! While I normally am not a biscotti fan, tasting as though they are just overcooked cookie sticks, when you make them yourself you can put an end to their teeth-cracking tendencies and bake them slightly less. Or you can throw them into a bowl full of warm cream and let them soak up the goodness. Or you can just do what I did and do both, culminating in the aforementioned triffles. But enough about the triffles.

Nutella Stuffed Biscotti GIF

These biscotti were also stuffed with a layer of chocolate-hazelnut spread, AKA Nutella/Nocciolata. Whenever I use this spread in a recipe I think back to when I took a 2 week trip to Italy in 2002 with my highschool Italian class and a two other Italian classes from NC and Utah. Nutella wasn’t yet easily found in the US back then so we went a bit Nutella-crazy while we were there. In fact, one night two friends and I actually smeared Nutella on our faces like war paint and tried to conquer Rome. Actually, we just took a lot of silly pictures and ended up at an internet cafe. But I digress, just like the center compartment of these biscotti, there’s a special compartment in my heart for Nutella that isn’t completely dominated by my love for peanut butter. Oh man now I want to make peanut butter biscotti with a Nutella center! Next time…

Nutella Stuffed Biscotti 5x

One year ago: Homemade Lip Balms Revisit

Two years ago: Quinoa Turkey Meatballs

Three years ago: Red Velvet Molten Lava Cakes


Makes 16


6 Tbsp unsalted butter, room temperature

1/3 cup sugar

1/3 cup brown sugar

1-1/2 tsp baking powder

1/2 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp salt

2 eggs

2 cups all-purpose flour

1/4 cup chocolate hazelnut spread (or homemade)


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium-sized bowl, beat the butter, sugar, baking powder, vanilla, almond extract, and salt until the mixture is smooth and creamy. Beat in the eggs until just blended. Add the flour on low speed of your mixer, stirring until smooth.
  3. Scoop the dough onto a lightly floured work surface. Roll out into a 12×8-inch rectangle. Spread the chocolate hazelnut spread down the middle, leaving a 1-inch border on the 8-inch sides and about a 2-inch border on the 12-inch sides. Fold the top and lower sections of dough towards the center, overlapping the edges in the middle. Pinch the edges and seal the sides. Carefully flip it over, seam side down onto the prepared cookie sheet.
  4. Bake for 25-30 minutes, or until golden brown. Remove from oven and allow it to cool on the pan for 30 minutes. Remove from the pan and use a serrated knife to cut into 3/4-inch slices.

Source: Adapted from King Arthur Flour.


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