Aug 04

Extra Large Nutella Biscotti

Extra Large Nutella Biscotti


I don’t know anyone who doesn’t love Nutella. I think it should be a food group. LOL!  Anyway, here is a really delicious treat that does not have any added butter or oil. The Nutella gives these enough rich taste on it’s own. I hope you enjoy every bite! This is a real crowd pleaser!

Nutrition: 24 extra large biscotti – calories 145, fat 4, carbs. 24.2, fiber 0.9, protein 2.8


Extra Large Nutella Biscotti

Extra Large Nutella Biscotti


  • 2 1/4 cups plus 1 tbsp all purpose flour
  • 2 tbsp cocoa powder, Dutch or natural
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp table salt (not coarse salt)
  • 3 large or extra large eggs
  • 2 tsp vanilla extract
  • 1 cup plus 1 tbsp sugar
  • 1 tsp sugar
  • 1/2 cup plus 1 tsp Nutella
  • 1/2 cup mini semisweet chocolate chips


  1. Preheat oven to 350 degrees. Have a cookie sheet lined with parchment paper. Set aside.
  2. In a large bowl, beat the eggs until frothy and light. It’s important to use a hand held or stand mixer for this step. Since all recipes are tested and approved by me, I found this out the first time I made this while mixing by hand.
  3. Add 1 cup of sugar and continue mixing for 1-2 more minutes.
  4. Add the vanilla.
  5. Spray your 1/2 cup measuring cup and teaspoon with cooking spray and measure out the Nutella. This makes it much easier to remove from the cup and spoon. Add the star ingredient, Nutella!
  6. In a medium bowl sift the flour, cocoa powder, baking soda, baking powder and salt (it’s very important to sift for this recipe).
  7. Pour the dry mixture into the egg mixture and mix with a wooden spoon.
  8. Add the chocolate chips and the 1 tablespoon of sugar.
  9. Divide the mixture into 2-3 batches and scoop the mixture on the baking dish. I spray my hands with cooking spray and mold the batter into a log (or you can flour your hands). Try to make a rectangle shape for a true biscotti look.
  10. Put the baking dish on the middle rack of oven and bake for about 20 minutes. Bake one batch at a time unless you have 2 ovens.
  11. Test with a wooden toothpick (it will come out clean when ready).
  12. Let the biscotti cool for few minutes in the pan while you get the next batch ready to bake.
  13. Cut into approximately ½ inch slices with a sharp serrated knife.
  14. Rotate the biscotti on one side and put back in the oven for about 5-7 minutes.
  15. Rotate the biscotti on the next side and bake for another 5-7 minutes. If you don’t like your biscotti super crispy you can bake them for less time on each side. Once they’re completely cool they will crisp right up.

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