Biscotti with Nutella and Hazelnuts

These homemade Biscotti with Nutella and Hazelnuts have a delightful twist from the more classic biscotto. They’re enriched with swirls of creamy Nutella for a little indulgence and are once-baked, yielding a tender, fragrant crumb, perfect for dunking in your morning cup of coffee.

Course Dessert

Cuisine Italian

Keyword Nutella and Hazelnut Rolled Biscotti

Prep Time 30

Cook Time 35

Resting time 20

Servings

Calories 132kcal

Author Marisa

Ingredients

2¼ cups all purpose flour 275 grams
1/2 cup whole roasted hazelnuts (see notes below) finely ground, 70 grams
2/3 cup granulated sugar 135 grams
1 ½ teaspoon baking powder
1/4 teaspoon salt I used fine sea salt
orange zest from a medium size orange
3/4 cup cold butter, cubed 170 grams
2 large eggs lightly beaten
2 teaspoons vanilla extract
1 teaspoon amaretto extract

Biscotti Filling

2/3 cup Nutella

Topping for Biscotti

beaten egg white from a large egg
1/2 cup sugar granules 55 grams

Instructions

Place the flour, hazelnuts, sugar, baking powder, salt and orange zest directly in the bowl of a stand mixer and stir to combine.
Add in the cubed butter and mix together till you get a sandy texture.
Mix in the beaten eggs and extracts until well combined and you have a soft workable dough.
Divide the dough into 2 equal pieces. Wrap and chill for 1 hour, so that it's easier to roll.
Work with one piece at a time while keeping the other covered.
Place one piece of dough between 2 sheets of wax paper. (Dust with a little flour if needed.)
Using a rolling pin, roll out the dough to approximately 12 inches long and 6 inches wide. And, approximately 1/4 inch thick.
Remove the top parchment paper while keeping the bottom one in place.
Spread half of the Nutella over the dough till about a 1/2 inch from the edge.
Gently start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
Continue rolling by hanging on to the wax paper as you roll.
Seal the edges by pinching the dough together and tucking them underneath.
With the help of the wax paper, lift and transfer the log onto the prepared baking sheet, seam side down.
Repeat with the remaining piece of dough.
Make sure to leave enough room between the 2 logs because they will spread out somewhat.
Brush the tops of the logs with the beaten egg whites.
Sprinkle the tops of the biscotti logs with the sugar granules.
Bake in a preheated oven at 350 degrees F., for approximately 35 minutes.
When ready the biscotti logs will have a deep golden brown colour and will feel firm to the touch.
Allow the biscotti logs to cool for about 20 to 30 minutes before slicing into 1 inch slices.
Cool completely before storing in an air tight container.

Notes

NOTE: I always roast my own hazelnuts; therefore, the 1/2 cup of roasted hazelnuts is measured whole and then ground to a fine consistency.

Nutrition