If Nutella and biscotti had a baby, it would definitely be this bar — gooey in the middle, crunchy on the edges, and dangerously easy to eat straight from the pan. I made these on a rainy afternoon when my sweet tooth declared mutiny, and before I knew it the whole house smelled like warm hazelnut chocolate and toasted almonds. I tell you, the first bite made me do a very unladylike happy dance in the kitchen. If you crave that satisfying snap of biscotti with a soft, fudgy center that spreads like a hug across your tongue, you’ve found your new weekend project. Grab a spoon and a strong cup of coffee — we’re getting delightfully messy.
Quick Facts
- Yield: Serves 12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This recipe brings the best of both worlds: the crisp, toasty edges of classic biscotti and the fudgy, spoonable joy of Nutella. It tastes like a bakery treat but behaves like a bar cookie — less fussy than slicing twice-baked loaves. Expect crunchy toasted almonds, a glossy swirled top, and that warm chocolate-hazelnut scent that sneaks up on you the second you open the oven. It’s so easy even your oven can’t mess it up (well, unless it’s dramatic). Who doesn’t love crispy edges with a melt-in-your-mouth center?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup Nutella (roughly 8 oz jar, reserve a tablespoon for swirls)
- 3/4 cup toasted almonds, chopped (or substitute hazelnuts)
- 1/3 cup mini chocolate chips (optional)
For the Sauce / Garnish (if applicable):
- 2 tbsp Nutella, warmed (for drizzling)
- Flaky sea salt or powdered sugar, for finishing (optional)
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9×13-inch pan (or line it with parchment). In a bowl, whisk together the 1 3/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Cream the 1/2 cup softened butter and 3/4 cup sugar until light and a little fluffy — you’ll smell the butter getting cozy with sugar. Beat in the 2 eggs one at a time, then stir in the 1 tsp vanilla.
Step 2:
Fold the dry ingredients into the butter mixture until just combined. Don’t overmix — you want tender crumb bits, not glue. Stir in the 3/4 cup Nutella and 3/4 cup toasted almonds (and the mini chocolate chips if using). The batter feels dense but soft; it should hold together when pressed.
Step 3:
Press the batter evenly into the prepared pan. Dollop the reserved tablespoon of Nutella across the top, then swirl it with a butter knife to create marbled waves — watch the glossy brown ribbons catch the light. Sprinkle a few extra chopped almonds on top if you like a toasty crunch. Slide the pan into the oven and bake for 22–28 minutes, or until the edges turn golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 4:
Remove the pan and let the bars cool on a wire rack for at least 20 minutes. They firm up as they cool — that’s the magic. If you try to cut them while piping hot you’ll make a beautiful, messy pudding. For clean slices, chill the pan for 15 minutes in the fridge, then slice into 12 bars. Heat the 2 tbsp of Nutella for 10–15 seconds in the microwave and drizzle right before serving. Finish with a pinch of flaky sea salt or a dusting of powdered sugar for contrast.
Step 5:
Serve warm with coffee, or let them cool completely to get a biscotti-like snap at the edges and a fudgy center. Store leftovers in an airtight container at room temperature up to 3 days, or freeze for longer.
Pro Tips
- Toast the almonds in a dry skillet for 3–4 minutes until fragrant — that nutty smell packs a flavor punch.
- Use room-temperature eggs and butter so the batter mixes easily and you avoid overworking the flour.
- If your Nutella runs thick, warm it 10–15 seconds to make swirling easier.
- For neat bars, chill the pan briefly before slicing; cold bars slice cleaner than warm ones.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the toasted almonds for chopped hazelnuts for a true-hazelnut vibe — slightly richer and more aromatic.
- Use a 1-to-1 gluten-free flour blend to make these gluten-free; texture may be a touch crumblier but still delicious.
- For dairy-free: replace butter with coconut oil (use equal amounts) and choose a dairy-free chocolate-hazelnut spread. Expect a hint of coconut flavor.
- If you need a nut-free option, use sunflower seed butter or cookie butter instead of Nutella, and swap almonds for roasted pumpkin seeds.
Variations & Tips
- Add 1 tsp espresso powder to the batter for a mocha kick — coffee amplifies chocolate beautifully.
- Stir in 1/2 cup chopped dried cherries or cranberries for a tart contrast.
- Top with chopped toasted pretzels for a salty-sweet crunch that’s addictive.
- Make mini bars in an 8×8 pan for thicker, fudgier squares — bake ~25–30 minutes.
- Drizzle white chocolate and sprinkle orange zest for a bright, grown-up twist.
- Fold in 1/2 cup of shredded coconut for tropical texture and chew.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the bars, cool completely, then store in an airtight container up to 3 days at room temperature. For longer storage, freeze slices in a zip-top bag for up to 3 months; thaw on the counter or warm for 10–15 seconds in the microwave.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or bake in batches. If you double in one pan, the bars will be thinner and may need a slightly shorter bake time — watch for golden edges.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges, a set center (no wet batter), and a toothpick that comes out with a few moist crumbs. The top should look slightly glossy from the Nutella swirl.
- What if I don’t have ingredient X?
- No panic — swap chopped almonds for chopped pecans or walnuts, and swap mini chocolate chips for an extra 2 tbsp of chopped chocolate. If you lack Nutella, use a chocolate-hazelnut spread or even melted chocolate mixed with a little hazelnut butter.
How I Like to Serve It
I slice these into generous bars and serve them with a steaming mug of coffee for weekend brunch, or alongside vanilla ice cream for an easy dessert. They work great on a potluck tray because they travel well and people love dunking them, but they also make for an indulgent afternoon treat with a book. In winter, I love them with chai; in summer, pair with espresso over ice.
Notes
- Store bars in an airtight container at room temperature up to 3 days, or freeze for up to 3 months.
- If you warm slices in the microwave, do so in 10-second bursts so the Nutella doesn’t become runny mess territory.
Final Thoughts
Closing: Go make these Nutella Biscotti Bars and promise me you’ll save one for later — or don’t. Either way, enjoy every crunchy, gooey bite!