Biscotti Mezzaluna with Nutella

Biscotti Mezzaluna with Nutella are Italian half-moon cookies made with sweet short-crust pastry dough. The soft dough is rolled out, cut into rounds, filled with Nutella and folded over to form half-moons. They’re a darling to make and perfect for those special occasions.

Savour the indulgent experience of biting into a tender butter cookie, revealing its soft and creamy chocolatey filling.

These irresistible moon-shaped cookies are made with pasta frolla dough – an Italian short-crust pastry.

Italians use pasta frolla dough in a myriad of ways. From crostatas or tarts to cookies or pastries, It’s so incredibly versatile.

The pastry dough can be transformed into a crumble to make a classic Italian Crumb cake or a spectacular Crostata with Amaretti and Jam.

You can also get fancy by using part of the pastry dough to roll out and cut into rounds. And, alternately top the cutouts with slices of peaches as in this late summertime Peach Crostata Recipe.

This butter-based dough used to make these half-moon cookies is a slight twist from the pasta frolla dough I usually use to make both my other crostatas.

The dough is light and fragrant and easy to roll out.

Both kids and adults will enjoy these delicate pastries filled with Nutella.

Let’s get baking!

Ingredients for Mezzaluna Cookies

Aside from the usual flour, eggs, butter and flavourings used when making a sweet short-crust pastry dough, you’ll need powdered sugar and roasted hazelnuts for this cookie recipe.

And I opted for powdered sugar rather than granulated sugar for a more tender pastry dough. Also, I omitted the baking powder for a more compact dough so as not to have the cookies expand too much.

To complement the flavour of the Nutella filling, I added finely ground-roasted hazelnuts to the pastry dough.

To finely grind the hazelnuts without turning them into nut butter, you’ll need to grind them with some sugar.

You’ll need a food processor to get that fine sandy-like texture. Alternatively, you can substitute with store-bought hazelnut flour to make this short-crust pastry dough.

How to Make Perfect Half-Moon Cookies with Nutella

First, place the hazelnuts and 3 tablespoons of powdered sugar in a food processor and pulse together until very fine and set aside. (see photo above)

• Place the butter, powdered sugar and vanilla in the bowl of a stand mixer.
• Beat together until creamy.

• Add in the whole egg and egg yolk with the lemon zest.
• Beat together till incorporated.

• Add in the flour, ground hazelnuts and a pinch of salt.
• Mix until the mixture is incorporated.

• Transfer the pastry dough onto a work surface and knead just until you have a smooth round ball of dough.
• Divide the dough in half and cover each half with cling wrap.
• Chill the dough for 30 to 60 minutes.

How to Roll Out Pasta Frolla Cookie Dough

• When ready to roll, work with one disc of do at a time and keep the second disc chilled.
• On a lightly dusted work surface, roll out the dough to just shy of 1/4 inch thick.
• Dip a round scalloped cookie cutter in flour and cut out as many discs as you can.
• Using an offset spatula, gently transfer the cutouts onto a parchment-lined cookie sheet.
• Bring together the remaining pieces of dough, re-roll and cut out more discs.
• Repeat with the second disc of dough until you’ve used it all up.

• Place a dollop of Nutella in the centre of each cookie. A piping bag with a round tip or two small spoons will do.
• Flip part of the dough over to enclose the Nutella while forming the half moons.
• Crimp the edges together with a small fork or whatever tool you have on hand. I used the rounded tip of a fondant tool (as seen in the photo above). And it’s okay if some Nutella oozes out. It sets during baking.

• Bake the Nutella-stuffed cookies for approximately 12 to 15 minutes. ( I bake the cookies for 12 minutes.) That’s just enough for soft golden edges and a tender bite. For a crispier cookie, bake a couple of minutes more.
• Transfer the cookies onto a wire rack to cool.
• Dust with powdered sugar and serve.

Make-A-Head Tips

• Save on time: prepare the pasta frolla cookie dough the day before serving and chill. Remove the dough from the cooler a half hour before ready to roll the dough.
• The Nutella stuffed cookies will keep well in an air-tight container for up to five days.

How to Serve Biscotti Mezzaluna

Serve these Italian Nutella cookies piled high on a serving platter with a generous dusting of powdered sugar accompanied with your favourite hot beverage.

Have fun while baking and savour each delicious bite!