Nutellotti

Can rich choco-hazelnut biscuits be so simple they feature only three ingredients? Well, the answer is yes if one of the ingredients is Nutella! I recently stumbled upon “Nutellotti” in my facebook feed and felt like trying them on the spot. A friend visited me a few days later and told me that this used to be her lazy recipe for a quick sweet fix back when she was living in a student house with a shared kitchen. Nutella, an egg and flour would never go amiss, and to make nutellotti you really don’t need anything else.

The first time I tried to make nutellotti I followed a recipe that more than one Italian website shared. My biscuits came out a little too hard. Eggs in Sweden are not very big – the average egg in Italy is way larger – and the air here is definitely drier. After rolling my dough into small balls, deep creases would open when I pushed my finger into the balls to make a hole in the centre. So I sensibly reduced the amount of flour and found the perfect balance for my dough to be elastic enough. So here’s my recipe, adapted to suit the use of medium eggs.

nutellotti hazelnut nutella biscuits

Nutellotti:

  • 180 g Nutella (+ 3 tbsp more for decoration)
  • 130 g flour
  • 1 egg
  • hazelnuts (for decoration, optional)

In a bowl, combine the Nutella (or any other hazelnut spread, doesn’t have to be that precise brand) and the egg and mix well. You can just use a fork and do a nice wrist workout, or be lazy and use an electric hand mixer (like I did). When the egg is incorporated, add half of the flour, sifted, and mix that in. Once mixed, add the rest and mix until combined. If the mixture gets too thick for the hand mixer, finish with a fork or hand whisk.

Roll the dough into small balls. To make sure they were all coming out the same size, I weighed mine (15 g each). When rolled up, press a finger in the centre of each ball to create a little well in the middle. Place each biscuit onto an oven tray lined with a sheet of parchment paper and bake in the (preheated) oven at 175°C for 10 minutes. Remove from oven tray as soon as you take them out and let them cool on a cold surface.

Once they have cooled down, fill a pastry bag with 3 tbsp of Nutella and pipe a little amount of it in the well of every biscuit. As an extra decoration, I also pressed a roasted hazelnut into the Nutella filling. Those little biscuits are such a cute and delicious accompaniment to coffee! Or to anything, really. Hazelnuts and chocolate, the crunchy texture of biscuits… what’s not to love here?nutellotti hazelnut nutella biscuitsnutellotti hazelnut nutella biscuitsnutellotti hazelnut nutella biscuits

Nutella has both the fat and the sugar needed in the recipe, so just get a jar of it, mix in an egg and some flour and you will have those delicious, easy yet tasty little biscuits.

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