Nutella Almond Cookies

Total Time
Prep 15 mins
Cook 8 mins

My take on Giada De Laurentiis' recipe for Chocolate Hazelnut Biscotti. Delicious cookies that are guaranteed to have people asking "What's in here?" These cookies where my first foray into baking, and they were very easy for a beginner. My family, who knows my cooking inabilities, thought they were slice and bake! Suggestion: I use a Silpat silicon baking sheet on my cookie sheet. It keeps the bottoms from getting too done.

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
  3. 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.
  4. Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
  5. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Most Helpful

These cookies are delicious! I just made the recipe, which made a total of 37 cookies. I subbed 1/2 c. hazelnuts for almonds, and only used 1/2 c. of chocolate chips. Wonderful recipe!

lisa__lynn October 03, 2010

Hey. These should be retitled, OMG, Mah Peanut Buttah Cookehs Got All Growed-Up. Because they are just that, and should be treated as, and respected as such, Peanut Butter Cookies, All Grown Up. Yum! Do not manhandle these and hand-form, they will fall apart when you transfer to a wire rack to cool. Just a tip.

Pookatron August 19, 2009

They are pretty good cookies. The only thing is they turned out a little flat. I added another 1/3 cup of flour and they were better.

Janice McNeil July 26, 2009