Nutella Stuffed Biscotti

by Erin

Why dip biscotti in chocolate when you can stuff it inside? These homemade Nutella stuffed biscotti have a layer of chocolate hazelnut spread baked in the middle.

Nutella Stuffed Biscotti 4

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On Wednesday I made you zabaglione triffles which included chopped up biscotti. But not just any old biscotti, homemade nutella stuffed biscotti!

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…

For the purists, you will notice that these are only baked once. I hope my Italian ancestors can forgive me but I worried the filling would ooze out if I baked them a second time. Besides, despite the name biscotti literally meaning twice baked, I prefer my biscotti less crunchy.

Nutella Stuffed Biscotti 5x


Yield: 16 Servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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 large 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 large sheet of parchment paper. Roll out into a 12x8-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. Using the excess parchment, 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.


*If you prefer more traditional, crunchier, second-baked biscotti, cool for 5 minutes, slice and place back on sheet cut-side-down, reduce oven to 300F and return to the oven for another 20-25 minutes.

Did You Make This Recipe?
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Source: Adapted from King Arthur Flour.

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Corinne December 20, 2023 - 6:16 pm

I found the dough to be super sticky… but managed to press it together and get it on the pan. In the oven now!! I see there is no second bake once sliced, like most biscotti recipes. We will see!!

Erin December 21, 2023 - 8:21 am

Yea, I worried the Nutella would leak out if I did the second bake. I hope my Italian ancestors forgive me and that they turned out well for you!

Rosemary December 19, 2023 - 1:09 pm

I just made this recipe. Followed the recipe exactly but the dough was way too soft & sticky. I added quite a bit more flour & then had to refridgerate the dough before rolling out. Has anyone else had this problem? It is baking now. I have no idea how this will turn out.

Erin December 19, 2023 - 7:34 pm

Hi Rosemary, I am sorry to hear it is not cooperating for you! I am not sure what the problem could be. What size eggs did you use? I know the directions just said “eggs” but I have changed it to specifically call for large eggs as that is what I always use. If by chance you used larger eggs that could be the culprit for the extra sticky-ness. I hope they turned out okay!

Rosemary December 19, 2023 - 9:02 pm

I used large eggs. They came very crumbly & really crunchy. The extra flour made them more dense & dry. I drizzled Nutella over them so that made them a bit moister. My husband & I will eat them but I won’t give them out to anyone like I had planned. I used unsalted butter. I thought that maybe it was the butter. He bought it at Aldi’s & sometimes I’m skeptical about the quality of their products. Thanks for your response!

Erin December 21, 2023 - 8:20 am

The additional flour is probably the cause of the end product being crunchy, but I don’t know why the dough was so sticky. I have not used butter from Aldi before so I am unsure of the consistency of their product. I am so sorry to hear that you are unable to hand them out as planned!

El May 9, 2023 - 2:22 pm

Hello there, how long can they be frozen for? I would like to make for my daughter’s grad party

Erin May 10, 2023 - 4:31 pm

Up to 3 months, wrap in parchment or wax paper in a freeze-proof container or zip-lock bag.

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Tiz April 30, 2020 - 1:03 pm

Can this recipe be made without almond extract?

Erin April 30, 2020 - 1:36 pm

Of course! You can use vanilla instead or any other extract you prefer (or none).

Liz DAlessandro July 15, 2020 - 3:16 pm

I cooked mine for 25 min and the top cracked. Not cooled down yet but they smell delish!

Erin July 15, 2020 - 4:19 pm

Sorry to hear that! I am sure they will still taste great.

Theresa October 12, 2019 - 7:34 am

Hthis is a great recipe. They are absolutely delicious and a breeze to make when you roll the dough in between parchment paper. I’ve made them numerous ways. Peanut butter and sprinkled white chocolate chips inside and drizzled them with white chocolate is the best It’s my go to recipe. This ones a keeper! (I bake them for 16 min. They’re easier to cut)

spiffycookie October 12, 2019 - 8:21 am

Awesome! I love the white chocolate chip idea.

Roberta September 14, 2019 - 12:20 pm

Looks amazing
Making now , but unable to roll dough, so I put on parchment like regular biscotti and using spatula to cover Nutella with sticky dough
Hope they are as good as the look
(I sprinkled with slice almonds)

spiffycookie September 15, 2019 - 6:30 pm

Sorry I should have said to put it on parchment and to use the parchment to help fold it over. That’s what I did as you can see from my photos! I will clarify more in the directions, thanks for pointing that out. Hope they turned out alright!

Kayle (The Cooking Actress) February 23, 2016 - 7:43 pm

uhhh YEPP def am going to be demanding all biscotti are stuffed with nutella from now on!

Erin @ Thanks for Cookin'! February 23, 2016 - 3:51 pm

I love this! It looks so fancy and complicated but I’m pretty sure I could pull it off :) And YAY for no broken teeth LOL

GiselleR @ Diary of an ExSloth February 14, 2016 - 1:24 pm

Oh yum! I can’t have nutella cuz of the dairy (boo!) but this looks amazing :D

spiffycookie February 14, 2016 - 7:52 pm

Stuff them with peanut butter!?

nicole @ I am a Honey Bee February 12, 2016 - 5:09 pm

This is so good. I love that it’s stuffed inside there!

sarah k @ the pajama chef February 12, 2016 - 1:15 pm

oh yum! nutella is sooo good :)

coffeeandpearls February 12, 2016 - 10:49 am

These look amazing! I love trying new recipes with Nutella. These are definitely on my list now!


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