Nutella Biscotti Bars

biscotti alla nutella

I’ve learned that in Italy biscotti, the word encompassing all cookies, are acceptably eaten at any time of day, especially in the morning, with coffee. Of course, they are not the super chunky, double stuffed, ooey gooey variety of cookies we find in America. But they are more simple, delicate, and less sweet – which according to my math means I can eat more of them! These Nutella biscotti bars are just that and are perfect for anytime eating!

We all know that one person that is obsessed with Nutella. I know a few! And I’m beginning to think that the entire country of Italy is that person. It’s no surprise since Nutella was born in Italy and Italians are very proud of their local products. Nutella shows up everywhere, in all sorts of baked goods and pastries, and countless brands of chocolate hazelnut spread have an entire endcap at the supermarket.

I love these Nutella biscotti bars because they are a simple but delicious cookie that doesn’t require an electric mixer or special equipment. Adding Nutella to a cookie instantly makes it special and mouth-watering!

With a couple folds of the cookie dough, a visually interesting layered effect is created that holds in all that chocolate-hazelnut goodness.

Ingredients

• Nutella
• Flour – type 00
• Leavener – lievito in polvere per dolci
• Pinch salt
• Sugar
• Egg
• Neutral oil

Nutella is everyone’s favorite chocolate hazelnut spread. Born in Italy after World War II, it was originally sold in a block shape in more of a paste consistency. With cocoa being so expensive and scarce after the war, brothers Pietro and Giovanni Ferraro, (the same guys that gave us Ferraro Rocher) made a sweet paste of hazelnuts, sugar, and just a little bit of cocoa. In the 1950s the block of paste evolved into the “SuperCrema”, which was much more spreadable. Then in 1964, the first jar branded “Nutella” was sold.

---

These Nutella biscotti bars use oil as opposed to butter, which makes them “healthier” (I know, that’s debatable), but more importantly doesn’t require vigorous beating of butter and sugar in a mixer. Simply whisking the ingredients by hand does the trick!

Sunflower oil is the common neutral oil here in Italy. (I’m not surprised – have you seen all those beautiful sunflower fields?) But any neutral oil will work, like vegetable or canola.

Step by Step

Start by whisking the dry ingredients in a bowl – flour, leavener, and salt.

Then in a large bowl, whisk together the sugar and the egg until smooth. Add in the oil and whisk until light and pale. Sunflower oil is very common in Italy, but any neutral oil will work, like vegetable or canola.

Slowly mix in the flour mixture and once it starts to come together, turn the dough out onto a lightly floured work surface and use your hands to work the dough into a smooth ball. It should have a play-dough consistency. I find that while it is soft and pliable, it’s not sticky.

Lightly dust the work surface with flour and roll out the biscotti dough into a rectangle, about 40x25cm, ½ cm thick. Rolling out the dough on a piece of parchment now will make for easy transfer later to the cookie sheet.

Spread a thin layer of Nutella in the middle third, going the long direction.

Then fold one third over the middle layer. Spread another layer of Nutella over the middle. And then fold the final third over the middle, like folding a letter.

At this point, I find it best to give the cookie bar a chilly rest in the fridge to get it set and ready for the oven. 20-30 minutes should be fine.

Preheat the oven to 180 °C. Take the cookie bar out of the fridge and place on a parchment-lined baking sheet. Sprinkle with granulated sugar. 

Bake in the oven for 25-30 minutes, or until the cookie is lightly golden brown.

Gently transfer to a wire rack to cool.

Transfer to a cutting board and use a serrated knife to cut into cookie bars about 2cm wide.

Leftover cookies can be stored in an airtight container for 4-5 days.

Tips and FAQs

• All-purpose flour can be substituted in an equal amount for the type 00 flour
• 1 teaspoon baking powder can be substituted for the Italian leavener
• Recipe can be easily doubled! Double all the ingredient amounts and then split cookie dough in half before rolling it out, making 2 cookie bars. They can be baked next to each other on the same baking sheet.

Other Biscotti Bar filling ideas:

Jam or jelly

Sweet pistachio cream

Chocolate spread

Cookie butter

Nutella Biscotti Bars Recipe

More Recipes

Lemon Rosemary Cornmeal Cookies

Apple and Pear Crumble Tart

Tigelle Bread

Tuscan Farro Salad