Italian Biscotti with Nutella, Espresso and Hazelnuts

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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

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