Nutella Biscotti

From: Kasha

On Nov 11, 2009

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.

From: Jam and Tea

On Nov 7, 2009

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!

From: Cookin'Diva

On Feb 15, 2007

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.

From: MilanzMom

On Apr 8, 2006

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.