Nutella Stuffed Biscotti

Why dip biscotti in chocolate when you can stuff it inside? These homemade Nutella stuffed biscotti have a layer of chocolate hazelnut spread baked in the middle.

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On Wednesday I made you zabaglione triffles which included chopped up biscotti. But not just any old biscotti, homemade nutella stuffed biscotti!

While I normally am not a biscotti fan, tasting as though they are just overcooked cookie sticks, when you make them yourself you can put an end to their teeth-cracking tendencies and bake them slightly less.

Or you can throw them into a bowl full of warm cream and let them soak up the goodness.

Or you can just do what I did and do both, culminating in the aforementioned triffles. But enough about the triffles.

These biscotti were also stuffed with a layer of chocolate-hazelnut spread, AKA Nutella/Nocciolata.

Whenever I use this spread in a recipe I think back to when I took a 2 week trip to Italy in 2002 with my highschool Italian class and a two other Italian classes from NC and Utah. Nutella wasn’t yet easily found in the US back then so we went a bit Nutella-crazy while we were there. In fact, one night two friends and I actually smeared Nutella on our faces like war paint and tried to conquer Rome. Actually, we just took a lot of silly pictures and ended up at an internet cafe.

But I digress, just like the center compartment of these biscotti, there’s a special compartment in my heart for Nutella that isn’t completely dominated by my love for peanut butter. Oh man now I want to make peanut butter biscotti with a Nutella center! Next time…

For the purists, you will notice that these are only baked once. I hope my Italian ancestors can forgive me but I worried the filling would ooze out if I baked them a second time. Besides, despite the name biscotti literally meaning twice baked, I prefer my biscotti less crunchy.

NUTELLA STUFFED BISCOTTI

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Yield: 16 Servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 Tbsp unsalted butter, room temperature
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1-1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 2 large eggs
• 2 cups all-purpose flour
• 1/4 cup chocolate hazelnut spread (or homemade)

Directions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium-sized bowl, beat the butter, sugar, baking powder, vanilla, almond extract, and salt until the mixture is smooth and creamy. Beat in the eggs until just blended. Add the flour on low speed of your mixer, stirring until smooth.
3. Scoop the dough onto a large sheet of parchment paper. Roll out into a 12x8-inch rectangle. Spread the chocolate hazelnut spread down the middle, leaving a 1-inch border on the 8-inch sides and about a 2-inch border on the 12-inch sides. Using the excess parchment, fold the top and lower sections of dough towards the center, overlapping the edges in the middle. Pinch the edges and seal the sides. Carefully flip it over, seam side down onto the prepared cookie sheet.
4. Bake for 25-30 minutes, or until golden brown. Remove from oven and allow it to cool on the pan for 30 minutes*. Remove from the pan and use a serrated knife to cut into 3/4-inch slices.

Notes

*If you prefer more traditional, crunchier, second-baked biscotti, cool for 5 minutes, slice and place back on sheet cut-side-down, reduce oven to 300F and return to the oven for another 20-25 minutes.

Source: Adapted from King Arthur Flour.