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Italian Biscotti with Nutella, Espresso and Hazelnuts.


  • 3 large eggs
  • 1 cup (250 mL) granulated sugar
  • 1/2 tsp (2.5 mL) baking powder
  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (60ml) icing sugar
  • 1 tsp (5ml) instant espresso coffee powder
  • 1 tsp (5ml) coffee liqueur
  • 1/2 cup (125ml) Nutella, chocolate hazelnut spread
  • 2 cups (500 mL, 300 g) roasted hazelnuts, skins removed
  • icing sugar to sprinkle on work surface
  • white chocolate wafers for melting, 340 g, (we used Candy Melts by Wilton)
  • whole espresso beans, chopped, for sprinkling


  1. Preheat oven to 350°F.
  2. Prepare a baking sheet lined with aluminum foil.
  3. With an electric mixer, beat the eggs and granulated sugar together for about 20 minutes.
  4. Combine the baking powder and flour then add to the egg mixture a little at a time while continuing to mix.
  5. Add the 1/4 cup icing sugar, coffee powder, and coffee liqueur and mix to combine.
  6. Next add in the chocolate hazelnut spread and mix until combined.
  7. Finally, add the hazelnuts and mix with a wooden spoon to disperse evenly in the dough.
  8. Divide the dough into 2 equal portions.
  9. Sprinkle some icing sugar onto a work surface.
  10. Roll and flatten each dough portion into a log about 1 inch high and 2 inches wide.
  11. Place onto the baking sheet and bake for 25 minutes.
  12. Remove from oven and let cool just slightly.
  13. Place onto a cutting board and use a serrated knife to cut the log on a diagonal making ¾ inch wide slices.
  14. Place them back on the baking sheet and return to the oven for 10 minutes or until they just start to get colour on the cut sides.
  15. Remove from the oven, and let cool on a rack.
  16. Melt white chocolate wafers according to package directions.
  17. Dip one half of each cookie into the chocolate, place on a rack and sprinkle some of the chopped espresso beans on top.
  18. Let the chocolate set completely.
  19. Enjoy!
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