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Guest Post: CoffeeVanilla makes Nutella Biscotti

March 22, 2011

I’m so excited to introduce you to my guest blogger today, April Evans! April is the brains and beauty behind the blog CoffeeVanilla full of lovely coffee infused recipes and reviews. This Spring, April launched her latest endeavor, Lace and Lattes a sister blog to CoffeeVanilla, to expound on her other love, fashion. (BTW, the girl has impeccable style!) I had the privilege of meeting April in January and have loved getting to know her and her blogs ever since!


One of the greatest foods known to mankind would have to be Nutella (in my opinion). And when you incorporate the lavish treat in biscotti, just to pair it with coffee – something magical happens. These Nutella Biscotti are the best batch of biscotti I’ve ever made. (I realize how often I say that, but trust me, they’re good.)

Not only are you getting the essence of Nutella in these twice baked cookies, but you’re also getting the kiss of added chocolate. If you’d like to really get into the spirit of Nutella goodness, you could add chopped hazelnuts as well – just to add to the wonderfully decadent factor.

Unlike many biscotti recipes I’ve made in the past, the dough for this recipe is much stickier. Allow me to suggest using a rubber spatula to smooth the dough onto your prepared baking sheet(s). Or if you don’t mind having sticky hands, then by all means, use your hands.

Nutella Biscotti

Makes about 24 – 30 biscotti. (Amount depends on how thick you cut your biscotti.)

Recipe found and altered from here

  • ¼ cup unsalted butter, softened
  • ½ cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • ½ cup Nutella
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 2 ¾ cups unbleached all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup semi-sweet or dark chocolate chips
  • ½ cup chopped hazelnuts (optional)

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet(s) with parchment paper or spray with nonstick cooking spray.

Using an electric mixer, beat together the butter, applesauce, sugar, Nutella, eggs and vanilla. Add the flour, baking powder and salt. Mix until fully combined. Using a spoon, stir in the chocolate chips and nuts (optional).

Divide your dough in half. Place one half onto your prepared baking sheet(s) and form dough into a ½ – 1 inch thick log. Repeat with remaining dough. Bake biscotti dough for 30 – 35 minutes, or until lightly golden brown and firm to the touch.

Remove biscotti from oven and allow them to cool for at least 20 minutes. Reset your oven temperature to 275 degrees Fahrenheit. Once biscotti have been cooled, move logs onto a cutting board and cut each log into 12 – 15 slices (it depends how thick you would prefer your biscotti to be). Return biscotti to the baking sheet(s) and bake for another 30 – 40 minutes. Biscotti should be lightly golden brown and dry.

Remove baked biscotti from oven and allow them to cool completely before consuming (about 20 – 30 minutes).

2 Comments leave one →
  1. coffeevanilla permalink
    March 23, 2011 12:17 PM

    I’m glad you’re happy with the post. Taking these photos was fun since I’d located a new perfect spot for food/coffee photography. :) Oh, and the biscotti were pretty delicious, too.


  1. Nutella Biscotti – Guest Post | CoffeeVanilla

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