Chocolate Hazelnut Biscotti
Show: Everyday Italian
Episode: Kids' Cooking Class
Rate This RecipeRead users' reviews (133)
- Recipe categories: Dairy, Eggs, Nuts, Chocolate, Sugar,
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Average Rating:
Total Reviews: 133
Showing 31-40 of 133
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By peaches2218
Salamanca
on October 23, 2010
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These are interesting. I was concerned that with all the sugar AND the Nutella they'd be too sweet, but they're not, and the salt is just noticeable. I used Nocilla brand hazelnut spread-half hazelnut-half condensed milk-so my final result was probably not as full-flavoured as it would have been with plain Nutella. I'm not a huge Nutella fan, and I can eat these. My partner really likes Nutella, and she gives them 4 stars for flavour, although only 3 for appearance. Maybe they'd be more appetizing as bars. They spread out really thin and crisp. Mine didn't look ANYTHING like the example photo.
By pookieram
on October 04, 2010
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This receipe was ok - they were more like cookies than biscotti, but I wasn't happy with the color of them - they looked to grey, not a dark chocolate as it appeared in the picture.
By ARTLUVHER
Atlanta
on July 27, 2010
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Its great and easy to make! I put 1/4 chocolate chips and almonds insteda of hazelnuts
By maria-paula-a_1...
El Paso, 83
on June 12, 2010
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I love Nutella so i flipped when i saw these cookies. they're yummy and crispy and CHOCOLATEY. As for those of you who have trouble with brown sugar getting hard, it happens to all of us; just pop it in the microwave for 3 or 4 minutes or just until the brown sugar is moist. it will get hard again, but just do the same thing next time!!
By emore0304_12423653
bayside, 72
on May 02, 2010
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Can you use dark brown sugar for this recipe?
By mallard_t_drake...
Seattle, WA
on March 23, 2010
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I am finishing baking a batch right now. Very good cookie and easy. Essentially a standard cookie recipe with Nutella added. These are so good, my wife keeps sneaking into the kitchen to snatch another one off the cooling racks.
By tony.fisher2_89...
Ft. Rucker, AL
on March 14, 2010
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We looked up how to modify recipes in high elevation and made adjustments accordingly for this recipe. Otherwise, we changed nothing and this recipe is to die for. People could not stop eating them and neither could we. It is hard to tell when the cookies are getting "browned" because of the coloring. Instead, we would pull them out and gently slide a spatula underneath. When the bottoms were set straight out of the oven and lightly browned, they were perfect.
By grhamy_6041192
FRUITA, CO
on February 26, 2010
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Best chocolate cookie I ever tasted!!
By gillespie.karen...
raleigh, 73
on January 31, 2010
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For those of you who had issues with the cookie being flat - check your baking powder. 3-6 months is an average shelf life after opening. For the grainy texture - I have had trouble with grainy texture in my cookies when the brown sugar has gotten hard and is hard to mix in the batter. Yummy treat with a cup of coffee!
By snash07_12528735
Philadelphia, 78
on January 07, 2010
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As the name implies, these cookies are crispy and meant to be eaten with tea or coffee. I made some changes by omitting about HALF of the butter and replacing the hazelnuts with chocolate chips. I thought the cookies were tasty, especially when I dipped them into a homemade latte!