Nutella Biscotti

Recipe by Micki Lea
SERVES: 36-48
YIELD: 3-4 Dozen




  • Preheat oven to 350°F.
  • Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  • Beat eggs in a large bowl until frothy.
  • Add sugar and continue beating on high for 2 minutes.
  • Stir in Nutella.
  • Add flour mixture to egg mixture and stir until well combined.
  • Stir in chocolate chips and hazelnuts, if using.
  • Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick.
  • Bake at 350F for 20 minutes.
  • Remove from oven.
  • Turn down oven heat to 300°F.
  • Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
  • Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices).
  • Remove to a wire rack to cool. Store in an airtight container.