This easy to make Chocolate Biscotti Recipe is crunchy, sweet and finished off with a decadent Nutella drizzle – making it the perfect addition to your cookie exchange!
Well friends, here we are with our second cookie for our Annual Christmas Baking Frenzy!! You all know how much we love biscotti recipes, so it should be no surprise that we are adding a new chocolate biscotti cookie to our collection for you to enjoy.
The best part of this cookie? The Nutella Drizzle obviously!! Once you are done drizzling the cookies take your Nutella covered spoon and use it to stir into a cuppa hot cocoa for a real treat.
Biscotti have a special place in my heart, and not just because I married into an Italian family! As far back as I can remember my mom would make at least 2 types of biscotti at Christmas time for us to share with family and friends. It was always one of my favorite cookies to make even though they required a little extra love thanks to the double bake.
But memories are what make the holidays so special, especially this year, so I suggest if you have never tried to make a biscotti recipe before you start with this one. It really isn’t hard to make, and it makes 3 dozen which is a nice amount for enjoying and sharing!
Just close your eyes for a moment and imagine the smell of these freshly baked biscotti wafting through your house, which is undoubtedly decorated for the holidays – or at least sprinkled with some decorations if you’re like us and late to the party, and then picture the smile on the faces of your friends and family when you do a porch drop off of a cookie tin full of these decadent treats!
A few simple ingredients are all that’s needed to make these decadent Nutella Biscotti.
- Vanilla Extract
- All Purpose Flour
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Granulated Sugar
- Powdered Sugar
- Semi-Sweet Chocolate Chips
Tips and Tricks
Here are some of my best tips to ensure you get the best biscotti every single time!
- Make sure you gather all your ingredients before starting (this is true for any recipe) but always a good reminder. Even better if you measure them ahead of time too.
- Mix to incorporate ingredients well, you do not want to see any of your dry ingredients left.
- Use wet hands to place your dough on the prepared baking sheets – it is not an overly thick dough but it shapes better if your hands are wet.
- When it comes time to do the first cut of the biscotti make sure you use a large serrated knife – I personally like to use my large bread knife.
- Allow biscotti to cool slightly before placing back on the tray – your fingers will thank you!
- Keep an eye on the biscotti when they go back in for their double bake. You can control how crunchy your cookies come out by how long you keep them in the oven. More time = a crunchier cookie.
Be sure to PIN this Nutella Biscotti Recipe so you have it for later!!
More like this
- Chocolate Brownie Biscotti
- Pumpkin Spice Biscotti
- Gingerbread Biscotti
- Cranberry White Chocolate Biscotti
- Tropical Fruit Biscotti
- Italian Amaretti Cookies
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 2 1/4 cups All Purpose Flour
- 2 tbsp Cocoa Powder
- 1 tbsp Ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 cup Granulated Sugar
- 3 lg Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Nutella
- 3/4 c Semi Sweet Chocolate Chips
- 1/4 cup Nutella
- 3 tsp Powdered Sugar
- 4 tbsp Hot Water
- Preheat oven to 350F and line a baking sheet with parchment paper - set aside.
- In a medium bowl sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In stand mixer (or using hand held mixer) beat eggs until frothy (about 1 minute).
- Add sugar and continue to beat on medium speed for 2 minutes. Stir in Nutella until combined.
- Slowly add dry ingredients to the wet and mix well. Add chocolate chips and stir to combine.
- Divide dough into 2 logs onto your prepared baking sheet, using wet hands to help shape the dough. You want them to be about 1/2" thick and 13" long.
- Bake for 20 minutes, remove from oven and let cool for 5 minutes before slicing with serrated knife to cut logs into 1/2" slices. Arrange face down on baking sheet and bake for 10 minutes.
- Flip biscotti and cook additional 10 minutes until cookies are crunchy.
Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 49mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
Be sure to subscribe to our Email List so you can always get delicious recipes and ideas to your inbox for FREE!