Chocolate-Dipped Nutella Biscotti

I told my coworkers that there would be no baking in Mike’s Christmas weekend.  The family was in charge.  I would sit sloth-like, only leaving the house to see this week’s new movie releases.

It turned out Christmas weekend had a different plan for me.  Sure, we got the chance to see Sweeney Todd and Walk Hard; but we also decided to personalize some gifts for Katie’s coworkers.  Everyone has to do them from time to time.  The mass gift that needs to fit everyone and no one.  Mass produced holiday confections.  To make it a little more personal, and to fit the season, we went to our local Trader Joe’s and pick up 3 types of tea.  We also decided to prepare some Nutella biscotti.  Tie it all in a little bag, and boom-shaka-laka, Christmas gifts with some tasty treats.

The hardest part about making biscotti?  Getting the dough onto the baking sheet.  It’s like working with a viscous tar.  But once you get it onto the parchment paper?  It’s all salad baby.

Chocolate-Dipped Nutella Biscotti (originally from Bakingsheet)

  • 2 ¼ cups all purpose flour
  • 2 tbsp cocoa
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • 1 cup sugar
  • ½ cup nutella
  • ½ cup chocolate chips

Preheat oven to 350F.

  1. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  2. Using an electric mixer, beat eggs in a large bowl until frothy. Add sugar and continue beating on high setting for 2 minutes. Beat in nutella.
  3. Add flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using.
  4. Divide dough into 2 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles roughly ½ inch thick.
  5. Bake at 350F for 20 minutes. Remove logs from oven.  Turn oven down to 300F.
  6. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
  7. Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes. Remove to a wire rack to cool. Store in an airtight container.

Dipping the biscotti is totally optional, but we’re a fan of the chocolate, and the dipping of food in chocolate, so we figured why not?  In the photo above, we dipped the biscotti in a dark chocolate, and drizzled it with a white chocolate to offset the dark’s slight bitterness.

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3 Responses to Chocolate-Dipped Nutella Biscotti

  1. Michal says:

    DD and I made these last night- aside from adding a bit more flour to stiffen the dough they are amazing and will be added to the recipe book- Thanks for sharing!

  2. YUM!

    Found you through that trackback above and I wanted to invite you to participate in World Nutella Day on February 5th.

    Read more about World Nutella Day here.

    Tell your readers, tell your friends, and let’s coat the world in a big ole layer of chocolate hazelnut goodness 😉

  3. Pingback: Chocolate-Dipped Nutella Biscotti : Zigzo Zlinks

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