Nutella Biscotti

really tasty and easy. After much searching I finally found a perfect biscotti pan on amazon.com. It's made by USA pans and has a ribbed silicone layer. With a light coat of spray the biscotti popped right out. The full recipe fits just right, no shaping etc. No I'm not selling anything,just wanted to share a great find.

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YUM! I've never made biscotti before and chose this recipe to try because I love nutella. These were delish! I've made this recipe twice now. I formed the dough into 3 logs, each 1" thick. Also, I had to increase the initial bake time from 20 minutes to 25 minutes (stick a toothpick in the center & when it comes out clean you are good to go!) After cutting the biscotti I baked it again for 14 minutes on each side. I didn't have hazelnuts but added white chocolate chips. Thanks Ginny for this recipe - it's a definite keeper!!

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I added a little more flour and used white choc chips instead, and made this recipe into cookies. They were delicous!!

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My daughter loves Nutella, so I made this biscotti recipe to send to her at college. They have a great flavor and are quite crunchy. I posted a couple photos. You'll see that I added white chocolate chips. A couple tips: press down a bit on your pre-baked "logs" but if you compress them to 1/2" thickness, as stated, they will be very very thin. I would only compress to about 1". Also, after forming the logs, brush off any excess flour (just a little water on a pastry brush) because leftover flour looks white on the finished biscotti.

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just did this recipe today, it was good but not one of my favorites,I was out of hazelnuts, that may have made a big difference. I willtry it again with the nuts and see if that makes a difference.Thanks for the recipe. Gemstone sal *

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I make biscotti often and this recipe is not correct. You need to add 1 cup of Nutella and bake for 30 minutes. I tried exactly the way it was submitted and after 20 minutes when I tried to cut them they were raw inside and a mess to cut. The 1/2 cup of Nutella is not enough, because they need a fat so that they are not hard. Mine were the texture of a dog biscuit, but the flavor was good.

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Messy to make, but gives a nice quantity of biscotti and very chocolaty. I used the chips and the nuts. I aslo dried them out for a bit longer than stated in the oven. Really flour your hands well when you work with the very wet dough.

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This recipe is perfect! The biscottis came out rich, choclatey and very very delicious. I ate one about 2 weeks after I made them and it was still very very good! This is def. a go to recipe. thank you!

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very good recipe! these cookies were excellent!

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these were okay... well i only made third of this recipe, was skeptical, and i was glad i made only a few. unlike the other reviewers, i did not really enjoy tht combination of the nutella with a biscotti... the chocolate chips kinda melted in the middle of the biscotti, and the rest of the cookie part was bland. however, perhaps that was because i used splenda (?). overall, they were edible, but will probably not make these again.

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I made a batch of these for a family gathering last week, and they went down an absolute storm. the only adjustment i made was to add an extra 1/2 cup of flour to the mixture as it was a little wet, however they still came out fantastic, i love hazelnuts and the flavour of these biscotti were fab. thanks for posting.

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I'm in love with this recipe! I made this exactly as directed and they turned out wonderfully. My only problem was that I didn't make my logs thin enough, so mine took longer to bake. Yum, I can't wait to make this again!

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These are wonderful! My husband is not a huge white chocolate fan, but I am, so I used the white chocolate/semi-sweet swirled chips. They turned out so good! Next time, I'm making a double batch! They were gone too quickly!

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Bravo!!! Excellente!!!! These are GREAT!!!!!!!!!!!!!!!!!!

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These were absolutely delicious. I made them for a party and gave the recipe out to many of those who attended. I dipped them (2/3 of the cookie)in dark chocolate and then drizzled white chocolate over the dark chocolate once it had cooled

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I don't eat chocolate, but DH said these weren't bad. I think 20 minutes is too long for my oven so next time I will do 15 and keep an eye on them. I only divided the dough into 2 logs, but definately think that these could be divided into 4 logs for a much smaller treat and easier coffee dunking.

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These came out perfect; I did not use the hazelnuts or the chocolate chips. Don't forget the "rules" when using a dark colored cookie sheet. I thought the parchment would keep them from burning; it did for 1 of my sheets. I was able to salvage the one sheet by cutting off the burnt bottoms during the 2nd bake. Next time, I will try to add more Nutella for a chocolatier taste.

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